20 Minute Oriental Chicken and Rice Dinner

Makes 4 Servings

3 Member Ratings


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!