Ingredients:
1 tbsp. vegetable oil
2 tbsp. soy sauce
4 skinless, boneless chicken breast halves
1/4 tsp. paprika
1 can (10 1/2) oz. condensed cream of chicken soup
1/4 tsp. ground black pepper
1 tsp. ground ginger
1 1/4 cups water
2 cups minute rice
2 cups frozen stir fry vegetables (thawed)
1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, soy sauce, paprika, black pepper and ginger in skillet. Heat to a boil.
3. Add rice and vegetables to skillet. Stir. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper, if desired, over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender. Remove from heat. Let stand, covered, 5 minutes before serving.
Makes 4 servings
Here are the changes I made:
I used frozen chicken breast...they're easier to just pull out as much as I need for a recipe. I defrosted them in the microwave, cut them in bite sized chunks, and then browned them in olive oil, not vegetable oil.
Happy Cooking!
