20 Minute Oriental Chicken and Rice Dinner
- 1 Tbsp oil
- 4 boneless skinless chicken breast (1 lb.)
- 1 can (10 3/4 oz.) condensed cream of mushroom soup
- 1 1/2 cups water
- 3 Tbsps soy sauce
- 2 cups Minute® White Rice, uncooked
- 1 pkg (16 oz.) frozen stir-fry vegetables, thawed
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170ºF).
REMOVE chicken from skillet; cover to keep warm. Add soup, water and soy sauce to skillet; stir until well blended. Bring to boil.
ADD rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until rice is tender and vegetables are heated through.
When cooking boneless chicken pieces, such as chicken breasts, use a visual test to make sure that the meat is thoroughly cooked. Cut a small slit in the thickest part of the chicken piece. If the meat is totally white with no pink color, it is completely cooked and safe to eat. Note: Increase oil to 2 tablespoons if using regular skillet.