Skillet Chicken and Rice
Source of Recipe
1/2 teaspoon red pepper flakes
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon white pepper
1 pound boneless skinless chicken breasts
2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 cup uncooked white rice
1-1/4 cups fat-free reduced-sodium chicken broth
1/2 cup water
1 tablespoon reduced-sodium soy sauce
2 red bell peppers, sliced
1 cup fresh bean sprouts
1 cup sliced fresh mushrooms
3/4 cup canned water chestnuts, drained
1 cup frozen peas, thawed
1 teaspoon minced fresh ginger
1. Combine red pepper flakes, five-spice powder and white pepper in small bowl. Rub onto all surfaces of chicken. Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
2. Pour off all but 1 tablespoon drippings. Cook onion and garlic in drippings 3 minutes, stirring occasionally. Add rice; stir to coat. Stir in broth, water and soy sauce. Bring to a boil over high heat; reduce heat to medium.
3. Arrange chicken and bell peppers over rice in skillet. Cover and simmer 15 minutes or until most of the liquid is absorbed and chicken is cooked through. Remove from heat; stir bean sprouts, mushrooms, water chestnuts, peas and ginger into rice and chicken. Cover and let stand 10 minutes. Garnish with mushrooms and fresh herbs, if desired.