Wednesday, September 24, 2008

Yummy Chicken Rice Bowl

I made this for the first time last night and it was super yummy! The three ingredients above are the key to the yummy taste! This is for sure going to become a regular in our household!

Serves: 4

4 medium boneless skinless chicken breasts, cut into strips
1/4 cup Kraft Asian Asian Toasted Sesame Dressing
1/4 cup orange juice
3 to 4 cups frozen stir-fry vegetables (just put in as much as you like)
3 to 4 cups hot cooked long-grain rice (again... as much as you would like)
1/4 cup chopped peanuts

Heat large skillet on medium-high heat. Add chicken; stir-fry 5-7 minutes. or until cooked through. If you would like to add a little kick then add 1/2 tsp of crushed red pepper (Cayenne Pepper). I don't like really hot things, but I loved the little bit of a kick the Cayenne pepper added!

Stir in dressing and juice. Bring to a boil. (The recipe calls for 1/4 cup of both liquids. Next time I will do 1/3 cup of both though. I would have preferred more dressing, so there was some on my rice. So, adjust this to your preference.) Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

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