Asian Chicken Skillet

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I found this recipe in the 2013 TOH " The Best Of Country Cooking ". It was sent to them by Terri Christensen of Montague, Michigan.The original recipe used 1 pound of uncooked boneless skinless chicken breast cut into strips. But I decided to use the same amount of seasoned cooked chicken breast meat that I had in the freezer. After making and tasting, I felt that it needed a " kick ". So a bit of dried crushed red pepper flakes were added.I know this isn't true Asian,but it's pretty good. Feel free to add whatever other ingredients strike your fancy. Posted to " ZAZZ " on 10/11/14. " Keep Smiling :)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (427.9 g)
  • Calories 473.5
  • Total Fat - 12.8 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 303.3 mg
  • Sodium - 1270.6 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 8 g
  • Protein - 30.6 g
  • Calcium - 63 mg
  • Iron - 4.4 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large skillet,saute rice mix in the 2 Tablespoons of butter until golden brown.

Step 2

Stir in the chicken,water,teriyaki sauce,ginger,crushed red pepper flakes and the seasoning packet ingredients.

Step 3

Then bring to a boil and reduce heat cover; and simmer for 10 minutes.

Step 4

Stir in vegetable blend,cover and cook for and additional 10 minutes or until vegetables are heated through.

Tips & Variations


No special items needed.

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