Ingredients
1
cup instant whole-grain brown rice
1
cup water
1
tablespoon olive oil
1
lb boneless skinless chicken breasts, cut into thin strips
1
bag (1 lb) frozen broccoli stir-fry vegetable blend, thawed
1
cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1/2
cup stir-fry sauce
1/4
cup Progresso™ chicken broth (from 32-oz carton)
1
cup chow mein noodles
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, stirring occasionally, or until no longer pink in center. Stir in cooked rice and remaining ingredients except noodles; heat to boiling. Spoon into baking dish. Sprinkle with noodles.
Bake uncovered 15 to 20 minutes or until thoroughly heated.
