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Quick Asian Chicken Dinner

This quick microwave dish for two is perfect for a busy day. Soy sauce and chicken broth bring out flavors of the chicken and veggies.—Carolyn Zimmerman, Fairbury, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 small onion, thinly sliced
  • 1 tablespoon canola oil
  • 1 cup frozen California-blend vegetables
  • 3/4 cup uncooked instant rice
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce


  • In a shallow 1-qt. microwave-safe dish, combine the chicken, onion and oil. Cover and microwave on high for 2 minutes.
  • Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until chicken is no longer pink and rice is tender. Let stand, covered, for 5 minutes. Fluff rice with a fork.
Nutrition Facts
1-1/2 cups: 356 calories, 10g fat (1g saturated fat), 63mg cholesterol, 591mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

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Average Rating:
  • tmeetze
    Jan 3, 2015

    Very good! My family loves this.

  • cosborne1234
    Jan 9, 2014

    I was surprised at how good this dinner was and how simple it was to make. I cooked the chicken before I put it in the microwave and cooked the dish in a beanpot from Celebrating Home. The next time I make it I am going to double the rice, the broth, and the soy sauce. The veggies that I used was the California blend but it didn't look the same as the one on the picture so I am going to use a stir fry veggie instead of the California blend.