6 Serving Instructions

Thaw in refrigerator
1. RICE: In sauce pan, add rice and 2 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2. Meanwhile, heat large frying pan with 2 Tbsp. olive oil over med-high heat, add chicken and brown 3-4 min. per side.
3. Add sauce to pan, cover, cook on med-low for 10-15 min. (internal temp. 165°F)
4. Remove chicken from pan to platter.
5. Stir remaining sauce in pan to blend
6. Serve chicken over rice, spoon sauce over chicken, sprinkle with sesame seeds and serve.

Prep time: 25-30 min.

3 Serving Instructions

Thaw in refrigerator
1. RICE: In sauce pan, add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2. Meanwhile, heat large frying pan with 2 Tbsp. olive oil over med-high heat, add chicken and brown 3-4 min. per side.
3. Add sauce to pan, cover, cook on med-low for 10-15 min. (internal temp. 165°F)
4. Remove chicken from pan to platter.
5. Stir remaining sauce in pan to blend
6. Serve chicken over rice, spoon sauce over chicken, sprinkle with sesame seeds and serve.

Prep time: 25-30 min.

Serving Suggestions

Best if prepared within 2-3 months Chef Touched Asian Vegetable Blend

Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.