Dinner ready in 20 minutes! Enjoy this quick and flavorful chicken dish that's sprinkled with sesame seed.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 4 servings
cup uncooked instant brown rice
tablespoons reduced-sodium soy sauce
teaspoon toasted sesame oil
teaspoons canola or olive oil
package (14 oz) uncooked chicken breast tenders (not breaded), pieces cut in half
bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1In 2-quart saucepan, heat 1 1/4 cups water and the salt to boiling over high heat. Stir in rice. Reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.2Meanwhile, in small bowl, stir 2/3 cup water, the soy sauce, lemon juice, cornstarch and sesame oil; set aside.3Heat nonstick wok or 12-inch skillet over medium-high heat. Add canola oil; rotate wok to coat side. Add chicken; stir-fry 2 to 3 minutes. Add stir-fry vegetables; stir-fry 3 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.4Stir soy sauce mixture into chicken mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
on May. 8, 2012 at 1:39 PM