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  • 4servings
  • 30minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box (4.8 oz) Betty Crocker® Asian Helper® chicken fried rice

  2. 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

  3. 6 medium green onions

  4. 1 tablespoon Gold Medal® all-purpose flour

  5. 3/4 teaspoon ground allspice

  6. 1/2 teaspoon garlic powder

  7. 1 package (14 oz) chicken breast tenders (not breaded), cut in half crosswise

  8. 1 tablespoon canola oil

  9. 1 can (8 oz) pineapple tidbits, drained

  10. 1 cup Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12-oz bag), thawed

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.

  2. Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.

  3. Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.

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