Asian Chicken Skillet

Beverley Williams


This easy dish is great for those busy week nights.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 large
    chicken breast
  • 1 c
    long grain rice
  • 2 c
    chicken broth
  • 1 tsp
  • 2 c
    frozen, mixed vegetables, thawed
  • 1 can(s)
    water chestnuts, drained and diced
  • 1/4 c
    bamboo shoots, diced
  • 1/2 c
    sweet and sour sauce
  • 2 Tbsp
    sesame oil
  • 1 Tbsp
    lite soy sauce
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    ground ginger

How to Make Asian Chicken Skillet


  1. In a saucepan with a good fitting lid, bring the chicken broth to a boil. Add the salt. Stir.
  2. Add the rice and stir. Reduce heat to medium low and cover with the lid.
  3. Cook for 20 minutes. Do not lift the lid while cooking.
  4. Remove from heat and fluff with a fork.
  5. Cut the chicken breast into bite sized pieces.
  6. Heat oil in a skillet over medium heat. Add chicken pieces and soy sauce. Add the ginger and garlic. Mix well.
  7. Cook stirring often until chicken is cooked through. .
  8. Add vegetables, bamboo shoots and water chestnuts to skillet. Stir to mix.
  9. Add the cooked rice and stir.
  10. Add the sweet and sour sauce and mix well.
  11. Cook until heated through. Serve immediately.

Printable Recipe Card

About Asian Chicken Skillet

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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