(stovetop): If frozen, thaw in fridge. Cook rice (included). Heat 1-2 Tbsp. oil in a non-stick frypan, medium-high heat. Drain off & discard any excess liquid in chicken bag. Stirfry chicken until lightly brown, 5 min. Stir in sauce. Reduce heat & simmer, stirring occasionally, 10 min, OR until chicken is cooked through (internal temp. 165F/74C) and sauce is somewhat thickened; you may need to add a little water. Serve over rice. Top with sour cream if desired. Suggested Sides: Our Southwest Buttered Corn, avocado.
Diced chicken, diced tomatoes, diced onion, green pepper, orange juice concentrate, garlic, cocoa powder, pepper, cumin, cinnamon, ground cloves, Tabasco, white or brown rice
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