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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; fat 23g; saturated fat 3g; protein 10g; carbohydrates 15g; fiber 2g; cholesterol 17mg; sodium 465mg.
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