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Asian Chicken and Brown Rice

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Pillsbury Kitchens
Updated Jul 22, 2010
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Chewy and sweet, a dynamic duo is tastefully combined in this one-skillet meal with nutty brown rice and sun-sweetened pineapple.

Asian Chicken and Brown Rice

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/2 cup purchased stir-fry sauce
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon oil
  • 1 1/2 cups water
  • 1 (8-oz.) can pineapple tidbits or chunks in unsweetened juice, drained, reserving liquid
  • 2 tablespoons honey
  • 1 1/2 cups uncooked instant brown rice
  • 2 cups frozen sugar snap peas

Instructions

  • Step 
    1
    Brush chicken breast halves with about 1 tablespoon of the stir-fry sauce; sprinkle with pepper. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add chicken; cook 5 to 7 minutes or until browned on both sides. Remove chicken from skillet; cover to keep warm.
  • Step 
    2
    Add water, remaining stir-fry sauce, reserved pineapple liquid and honey to skillet; mix well. Bring to a boil. Add rice. Reduce heat to medium; cover and cook 10 minutes, stirring once.
  • Step 
    3
    Arrange sugar snap peas around edge of skillet. Place chicken over rice; top with pineapple. Cover; cook over medium heat for 6 to 8 minutes or until peas and rice are tender, and chicken is fork-tender and juices run clear.

Nutrition

420 Calories
8g Total Fat
33g Protein
54g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
1130mg
47%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
16%
Sugars
21g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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