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
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
-
Step1Brush 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.
-
Step2Add 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.
-
Step3Arrange 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;
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