ASIAN CHICKEN AND RICE FROM UNCLE BEN'S®
Begin with Uncle Ben's® Whole Grain Brown Rice and get the whole family eating right with Asian Chicken. Packed with sesame and gingerroot, it's nutritious yet plenty delicious to get the kids clearing their plates.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a 10-inch skillet with nonstick spray and heat over medium heat until hot. Add the chicken breasts and cook for 2-3 minutes until golden brown on both sides.
- Add the gingerroot and garlic, cook for 30 seconds. Add the chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 15 minutes.
- Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 16.2 g, Cholesterol 71.9 mg, Fat 5.7 g, Fiber 1.5 g, Protein 28.9 g, SaturatedFat 1.2 g, Sodium 99.7 mg, Sugar 0.8 g
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
ASIAN-STYLE CHICKEN AND RICE
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
- Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
Nutrition Facts : Calories 408 g, Fat 22 g, Fiber 1 g, Protein 20 g, SaturatedFat 5 g
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