CHICKEN AND RICE ORIENTAL

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Chicken and Rice Oriental image

Easy, easy dinner. I make this a lot when my husband is gone and I don't feel like cooking anything complicated. Makes great leftovers for lunch the next day. I usually cheat and use a roasted chicken from the supermarket--I just heat the shredded meat in butter for a few minutes in step one instead of cooking it.

Provided by jmelyn

Categories     One Dish Meal

Time 24m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 (6 1/4 ounce) package Betty Crocker Chicken Helper chicken and herb rice (I have always used the fried rice flavor, since I can't find chicken and herb)
2 3/4 cups hot water
2 tablespoons soy sauce, to taste
1 tablespoon packed brown sugar, to taste
1 tablespoon crunchy peanut butter
1 (1 lb) bag frozen oriental-style vegetables, thawed

Steps:

  • Melt butter in 10 inch skillet over high heat.
  • Cook chicken in butter 3 to 5 minutes, stirring occasionally, until outside turns white.
  • Stir in uncooked rice, sauce mix, and hot water.
  • Heat to boiling, stirring occasionally.
  • Reduce heat and cover.
  • Simmer about 9 minutes, stirring occasionally, until most of the liquid is absorbed.
  • Stir in soy sauce, brown sugar and peanut butter (I use more than the recipe calls for) and stir until peanut butter is melted.
  • Stir in vegetables.
  • Heat to boiling, stirring frequently.
  • Stir before serving.

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