Chicken & Basil Rice Stir-Fry
1 tablespoon olive oil
1 pound chicken breast halves, cut in strips
2 large yellow bell peppers, sliced into thin strips
1 large zucchini, sliced into thin strips
1 small sweet onion, thinly sliced
1/4 cup fresh basil leaves, cut into thin strips
2 1/4 cups of water
1 package Knorr-Lipton Chicken Rice Sides
(1) Heat olive oil in a large non-stick skillet over mediium high heat and cook chicken about 4 minutes. Add peppers, zucchini, onion and cook about 4 minutes or until vegetables are tender and chicken is thoroughly cooked. Stir in basil, remove and set aside.
(2) Add water and Rice Sides to skillet and bring to boil. Reduce heat, cover and simmer for 12 minutes or until rice is tender.
(3) To serve, arrange rice on platter and top with chicken mixture. Garnish with fresh basil.
I got one piece each of zucchini and summer squash and used one red pepper along with the onion. The color mix was good.
I would use garlic flavored olive oil to saute the onions before adding and cooking the chicken.
I would actually start the rice sides before the meat and vegetable stir fry. The rice sides package says it takes 7 minutes after boiling. The instructions above said 12. Previous experience with Rice-a-Roni said 20-25. It did take about 20 minutes for the rice to be cooked and most of the moisture to be absorbed.
I would also use our regular wok for the stir fry. I did use my old seasoned cast iron and it worked nicely but the wok would be easier.
Cooking in two pans would allow the rice to be started earlier. Then after about 10 minutes start the stir fry and both should be ready about the same time. If you follow the original recipe, you do use only one pan but the meat and veggies are sitting for the rice to cook for 20 minutes and would require re-heating to serve.