Ingredients
1
tablespoon vegetable oil
4
boneless skinless chicken breast halves (1 1/4 pounds)
1 3/4
cups water
1 1/2
cups uncooked instant rice
1/4
cup stir-fry sauce
1
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
Preparation
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. Remove chicken from skillet; keep warm.
Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.
