Ingredients
1
cup uncooked regular long-grain rice
1
pound boneless skinless chicken breast halves
1/2
teaspoon peppered seasoned salt or 1/4 teaspoon salt
1
bag (1 pound) fresh stir-fry vegetables (4 cups)
1/2
cup water
1/2
cup classic-style stir-fry sauce
1
tablespoon honey
2
cups chow mein noodles
1/4
cup cashew pieces
Preparation
Cook rice as directed on package.
While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
