Asian Chicken and Rice

Oxmoor House
Prep: 6 minutes; Cook: 21 minutes.
4 servings (serving size: 1 cup chicken-rice mixture and 2 1/4 teaspoons cashews)


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2 cups water
1 3/4 cups frozen chopped cooked chicken breast
1 cup converted rice, uncooked
1 cup frozen chopped onion
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons chopped fresh cilantro
2 teaspoons bottled minced garlic
1/4 teaspoon crushed red pepper
2 small zucchini, coarsely chopped
3 tablespoons coarsely chopped unsalted cashews, divided
Iceberg lettuce leaves (optional)


Bring water to a boil in a covered large deep skillet.

Add chicken and next 8 ingredients to pan, stirring well. Bring to a boil; cover, reduce heat, and simmer 21 minutes or until rice is just tender and liquid is nearly absorbed.

Sprinkle each serving with chopped cashews. Serve on lettuce leaves or wrap chicken mixture in lettuce leaves, if desired.

Created date

April 2009

Nutritional Information

Calories 360
Caloriesfromfat 12 %
Fat 4.8 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 21.4 g
Carbohydrate 57.1 g
Fiber 3.5 g
Cholesterol 33 mg
Iron 3 mg
Sodium 724 mg
Calcium 66 mg