Lemon Basil Chicken and Vegetables

Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a quick, simple one skillet chicken meal. This has an Asian feel and taste, but my grandkids enjoyed it, nice way to get them to eat their veggies.

Ingredients Nutrition

Directions

  1. Cook rice as directed on package. While rice is cooking, cut chicken into 2 X 1/4 inch strips.
  2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
  3. Add chicken to skillet; sprinkle with pepper and garlic powder. Stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 2 minutes.
  4. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
  5. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  6. Divide rice among bowls. Top with chicken mixture.
Most Helpful

5 5

I couldn't find the stir fry sauce in my local grocery store so I substituted bottled lemon pepper marinade and added fresh basil. Not sure if this still constitutes the recipe but it was delicious! Keeping with the Asian feel, I used (frozen) mixed vegetables with snap peas, green beans, water chestnuts, carrots and red peppers. I even used brown rice in a packet that steamed in 5 mins. The sauce very lightly coats the chicken and vegetables enabling you to taste all the flavors. Very quick and easy to prepare recipe. I think this is the perfect dish for spring and summer meals when you want something substantial yet light.

5 5

This made A VERY SATISFYING CHICKEN DISH & a welcome addition to my increasing store of great chicken breast recipes! However, another time I want to make this with fresh veggies instead of the frozen ones (personal preference at work there)! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #28]