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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 teaspoons sesame oil |
1 tablespoon plus 1/2 cup vegetable oil |
1 onion, chopped |
4 white button mushrooms, trimmed and quartered |
1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces |
1 6-oz. box long grain and wild rice mix |
1 3/4 cups low-sodium chicken broth or water |
2 tablespoons rice wine vinegar |
1/4 teaspoon salt |
1 teaspoon dijon mustard |
1 cup snow peas, trimmed |
1 large carrot, grated |
8 water chestnuts, quartered |
Directions:
1. Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.
2. In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
3. Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.
4. Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.
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