Sautéed Chicken with Asian Rice

Name: Sautéed Chicken with Asian Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 454 grams bag frozen broccoli, red peppers, onions and mushrooms; 59 milliliters stir-fry sauce; 355 milliliters uncooked instant rice; 567 grams boneless skinless chicken breast halves; 1 Tbsp vegetable oil; 414 milliliters water

You can never have too many main course recipes, so give Sautéed Chicken with Asian Rice a try. This recipe makes 4 servings with 384 calories, 36g of protein, and 8g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up broccoli, instant rice, stir-fry sauce, and a few other things to make it today. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Ingredients you will need

Whole Chicken

Juice

Cooking Oil

Equipment you will use

Frying Pan

Remove chicken from skillet; keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.

Ingredients you will need

Stir Fry Sauce

Water

Rice

Equipment you will use

Frying Pan

While rice is standing, cook vegetables as directed on bag.

Ingredients you will need

Vegetable

Rice

Serve chicken over rice with vegetables on the side.

Ingredients you will need

Vegetable

Whole Chicken

Rice

Equipment

Frying Pan

Ingredients

Servings:

454grams

bag frozen broccoli, red peppers, onions and mushrooms 59milliliters

stir-fry sauce 355milliliters

uncooked instant rice 567grams

boneless skinless chicken breast halves 1Tbsp

vegetable oil 414milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.