Ingredient:
1 box (4.8 oz) Betty Crocker Asian Helper chicken fried rice
1 3/4 cups Progresso reduced-sodium chicken broth (from 32-oz carton)
6 medium green onions
1 tbsp Gold Medal all-purpose flour
3/4 tsp ground allspice
1/2 tsp garlic powder
1 package (14 oz) chicken breast tenders (not breaded), cut in half crosswise
1 tbsp canola oil
1 can (8 oz) pineapple tidbits, drained
1 cup frozen sweet peas (from 12-oz bag), thawed
Method:
In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.
1 box (4.8 oz) Betty Crocker Asian Helper chicken fried rice
1 3/4 cups Progresso reduced-sodium chicken broth (from 32-oz carton)
6 medium green onions
1 tbsp Gold Medal all-purpose flour
3/4 tsp ground allspice
1/2 tsp garlic powder
1 package (14 oz) chicken breast tenders (not breaded), cut in half crosswise
1 tbsp canola oil
1 can (8 oz) pineapple tidbits, drained
1 cup frozen sweet peas (from 12-oz bag), thawed
Method:
In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.
