1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces
1 6-oz. box long grain and wild rice mix
1 3/4 cups low-sodium chicken broth or water
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 cup snow peas, trimmed
1 large carrot, grated
8 water chestnuts, quartered
How to Make It
Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.
In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.
Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.
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