Asian Chicken and Brown Rice

By pattie_d

Chewy and sweet, a dynamic duo is tastefully combined in this one-skillet meal with nutty brown rice and sun-sweetened pineapple.

Ingredients

• 4 boneless skinless chicken breast halves
• 1/2 cup purchased stir-fry sauce
• 1/4 teaspoon coarse ground black pepper
• 1 tablespoon oil
• 1-1/2 cups water
• 1 (8-oz.) can pineapple tidbits or chunks in unsweetened juice, drained, reserving liquid
• 2 tablespoons honey
• 1-1/2 cups uncooked instant brown rice
• 2 cups Green Giant Select® Frozen Sugar Snap Peas

Details

Servings 2
Adapted from pillsbury.com

Preparation

Step 1

1. Brush chicken breast halves with about 1 tablespoon of the stir-fry sauce; sprinkle with pepper. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add chicken; cook 5 to 7 minutes or until browned on both sides. Remove chicken from skillet; cover to keep warm.

2. Add water, remaining stir-fry sauce, reserved pineapple liquid and honey to skillet; mix well. Bring to a boil. Add rice. Reduce heat to medium; cover and cook 10 minutes, stirring once.

3. Arrange sugar snap peas around edge of skillet. Place chicken over rice; top with pineapple. Cover; cook over medium heat for 6 to 8 minutes or until peas and rice are tender, and chicken is fork-tender and juices run clear.

1 Serving (1 Serving)Calories 420(Calories from Fat 70),Total Fat 8g(Saturated Fat 1g,Cholesterol 75mg;Sodium 1130mg;Total Carbohydrate 54g(Dietary Fiber 4g,Sugars 21g),Protein 33g;Percent Daily Value*:Vitamin A 6 %;Vitamin C 10 %;Calcium 6 %;Iron 10 %;Exchanges:2 Starch;1 1/2 Fruit;3 1/2 Other Carbohydrate;1 Vegetable;3 1/2 Very Lean Meat;1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.