We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Asian Chicken and Brown Rice

(0)
  0 reviews
  • 35 min prep time
  • 35 min total time
  • 9 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

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

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
70
% Daily Value
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved