20 Minute Oriental Chicken and Rice Dinner

3 Member Ratings

Ingredients

1	Tbsp	oil
4		boneless skinless chicken breasts
1	can	(10 3/4 oz.) condensed cream of mushroom soup
1 1/2	cups	water
3	Tbsps	soy sauce
2	cups	Minute^® White Rice, uncooked
1	pkg	(16 oz.) frozen stir fry vegetables, thawed

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170ºF).
REMOVE chicken from skillet; cover to keep warm. Add soup, water and soy sauce to skillet; stir until well blended. Bring to boil.
ADD rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until rice is tender and vegetables are heated through.
When cooking boneless chicken pieces, such as chicken breasts, use a visual test to make sure that the meat is thoroughly cooked. Cut a small slit in the thickest part of the chicken piece. If the meat is totally white with no pink color, it is completely cooked and safe to eat. Note: Increase oil to 2 tablespoons if using regular skillet.
Enjoy this quick-and-easy low calorie dinner any night of the week!