Asian Chicken Skillet
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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