Asian Chicken and Brown Rice

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

  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 4

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 Green Giant Select® Frozen Sugar Snap Peas
  • 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
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1130mg
    1130%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    4g
    4%
      Sugars
    21g
    21%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    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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