Prep 5 mins
Cook 19 mins
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.
- 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
- 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.
This was very good! I added more peanut butter, soy sauce and brown sugar than the recipe called for. Thanks so much!