Chicken Helper Rice With Sauce Mix and Seasoned Coating Mix Sweet and Sour Chicken, 12.2 oz
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Directions
You Will Need 2 Cups Water for Rice, 1 lb. Uncooked Boneless Skinless Chicken Breasts, 2 Tbsp. Vegetable Oil, 11/4 Cups Water for Sauce. Rice 1. Heat Pour Rice from pouch into 2-quart saucepan; add 2 cups water. Heat just to boiling. Reduce heat to medium-low to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken 2. Cut Cut chicken into 1-inch pieces; pat dry if necessary. Place chicken into medium bowl. Add Seasoned Coating; toss to coat. 3. Brown Heat oil in 10-inch nonstick skillet over medium-high heat. Carefully add chicken to hot oil; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides. 4. Simmer Reduce heat to medium-low. Carefully pour 11/4 cups water into skillet; stir in Sauce Mix. Simmer uncovered about 3 minutes, until sauce thickens and chicken is no longer pink in center. Serve with rice. Refrigerate leftovers.
Nutrition Facts
Serving Size: 0.33 cup
Servings per Container: 6
| Title | As Pkgd |
| Serving Size Full Txt | 1/3 cup as pkgd (58g) |
| Energy | 210 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | <1 g |
| Sugars | 14 g |
| Protein | 3 g |
| Daily Percent Of Iron | 4 |
Ingredients
Enriched White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Corn Starch, Brown Sugar, Maltodextrin, Modified Corn Starch, Salt, Tomato*, Soy Sauce* (Soybeans, Wheat, Salt), Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Malic Acid, Vinegar*, Spice, Yeast Extract, Color (Caramel Color, Yellow Lakes 5 & 6, Red 40 Lake), Chicken Fat, Natural Flavor, Chicken Powder, Chicken Broth, Silicon Dioxide (Anticaking Agent), Lactic Acid, Calcium Lactate, Citric Acid, Onion*, Garlic*. *Dried.UPC
00016000435834