Lemon Basil Chicken and Vegetables
Source of Recipe
Jo Gainey
1 cup uncooked brown rice
1 pound boneless skinless chicken breasts
1/4 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1 medium onion, cut into thin wedges
1 bag (1 pound) frozen broccoli and mixed vegetables
3/4 cup water
1/2 cup lemon-basil stir-fry sauce
1 teaspoon cornstarch
1. Cook rice as directed on package. (takes 45 minutes. While it is
cooking you can prepare the other things.)
2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick
skillet with cooking spray; heat over medium-high heat. Add chicken;
sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or
until brown. Add onion; cook and stir 2 minutes.
3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to
medium. Cover and cook 5 to 7 minutes, stirring occasionally, until
vegetables are tender.
4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in
skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Divide rice among bowls. Top with chicken mixture.
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