I LOVE rice, and this looks like a yummy recipe to fix! :)
Jordan
“Asian Chicken Skillet”
1 package (5.9 oz.) of chicken and garlic flavored rice and vermicelli mix
2 TBSP. butter
1 lb. boneless skinless chicken breasts, cut into small strips
2-1/4 cups water
1/4 cup teriyaki sauce
1/2 tsp. ground ginger
1 pack (16 oz.) frozen stir-fry vegetable blend, thawed
2 TBSP. butter
1 lb. boneless skinless chicken breasts, cut into small strips
2-1/4 cups water
1/4 cup teriyaki sauce
1/2 tsp. ground ginger
1 pack (16 oz.) frozen stir-fry vegetable blend, thawed
In a large skillet, sauté rice mix in butter until golden brown. But don’t burn! Stir in chicken, water, teriyaki sauce, ginger, and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice in tender and chicken is no longer pink.
Yield 4 –6 servings
Jenny C. IL
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