Chicken And Rice Oriental

Name: Chicken And Rice Oriental
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 (6 1/4 ounce) package Betty Crocker Chicken Helper chicken and herb rice (I have always used the fried rice flavor, since I can't find chicken and herb); 2 3/4 cups hot water; 2 tablespoons soy sauce, to taste; 1 tablespoon packed brown sugar, to taste; 1 tablespoon crunchy peanut butter; 1 (1 lb) bag frozen oriental-style vegetables, thawed

8 ingredients

10 steps

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 (6 1/4 ounce) package Betty Crocker Chicken Helper chicken and herb rice (I have always used the fried rice flavor, since I can't find chicken and herb)
2 3/4 cups hot water
2 tablespoons soy sauce, to taste
1 tablespoon packed brown sugar, to taste
1 tablespoon crunchy peanut butter
1 (1 lb) bag frozen oriental-style vegetables, thawed

Directions

1

Melt butter in 10 inch skillet over high heat.
2

Cook chicken in butter 3 to 5 minutes, stirring occasionally, until outside turns white.
3

Stir in uncooked rice, sauce mix, and hot water.
4

Heat to boiling, stirring occasionally.
5

Reduce heat and cover.
6

Simmer about 9 minutes, stirring occasionally, until most of the liquid is absorbed.
7

Stir in soy sauce, brown sugar and peanut butter (I use more than the recipe calls for) and stir until peanut butter is melted.
8

Stir in vegetables.
9

Heat to boiling, stirring frequently.
10

Stir before serving.