Asian Chicken And Rice From Uncle Bens Recipes

ASIAN CHICKEN AND RICE FROM UNCLE BEN'S®

Asian Chicken and Rice from Uncle Ben's® image

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

Ingredients

2 teaspoons minced gingerroot
1 ½ cups UNCLE BEN'S® Fast & Natural™ Whole Grain Instant Brown Rice
4 chicken breast halves
¼ cup green onions, sliced
1 ½ cups chicken broth
1 cup water
1 teaspoon sesame oil
2 cloves garlic, minced
salt and pepper to taste
Nonstick cooking spray
3 cups assorted Asian vegetables such as bok choy, pea pods, red peppers

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

UNCLE BEN'S FIESTA CHICKEN

Uncle Ben's Fiesta Chicken image

Make and share this Uncle Ben's Fiesta Chicken recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups uncle ben's natural whole grain brown rice
4 chicken breast halves (about 3 pounds)
nonstick cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 tablespoon chili
3 cups water
3/4 cup prepared salsa
1 cup frozen corn kernels
1/4 cup cilantro, chopped

Steps:

Cut chicken breasts into 1/2-inch strips.
Heat 5-qt sauce pan with tight fitting lid over medium-high heat. Spray pan with non-stick spray and add chicken. Cook until chicken is fully cooked, about 5 minutes.
Add onion, red bell pepper, and chili powder. Mix well and continue to cook 2 minutes more.
Add rice, water, salsa, and corn. Mix well and bring to a boil. Cover and reduce heat to simmer. Simmer 30 minutes.
Remove from heat, top with cilantro and keep covered 5 minutes more or until ready to serve.

Nutrition Facts : Calories 331.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 31.4, Sodium 249.4, Carbohydrate 53.3, Fiber 4.2, Sugar 3, Protein 16.5

MAMA'S ASIAN CHICKEN AND RICE

Mama's Asian Chicken and Rice image

A great orange chicken dish!

Provided by scarlett

Categories World Cuisine Recipes Asian

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

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

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