Friday, December 23, 2011


1 tbsp canola oil
3/4 to 1 lb boneless skinless chicken strips
1 cup fresh broccoli florets
1 cup frozen green peas, thawed
1 carrot, julienned
1 small red onion, chopped
1 can (14 1/2-oz) chicken broth
1/2 tsp basil
1/4 tsp pepper
1 1/2 cups uncooked minute brown rice
1/4 cup grated Parmesan cheese

Heat the canola oil in a large skillet over medium-high heat.  Add the chicken strips and cook, stirring, until browned.  Add broccoli, peas, carrots, and onions; cook and stir until the vegetables are tender-crisp.  Stir in the broth, basil, and pepper.  Bring to a boil and stir in the rice.  Return to a boil and reduce the heat to low.  Cover skillet and simmer for 5 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in the cheese before serving.

Yield: 4 servings

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