Asian Chicken Rice Bowls

1 2/3 cups hot water

1 box Asian Helper® chicken fried rice

1 Tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1/4 cup water

1 bag (1 lb) frozen stir-fry vegetables, thawed, drained

2 Tablespoons slivered almonds, if desired

In 2-quart saucepan, heat 1 2/3 cups hot water and uncooked rice (from Asian Helper box) to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes or until liquid is absorbed. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in seasoning mix (from Asian Helper box), 1/4 cup water and the vegetables; heat to boiling. Reduce heat; cover and simmer about 6 minutes, stirring occasionally, until vegetables are crisp-tender. To serve, spoon chicken mixture over bowls of hot rice. Tips: Try this with beef or pork instead of the chicken for a whole new flavor. Like it spicy? Stir in 1/4 teaspoon crushed red pepper flakes with the seasoning mix for a spicier version.

Makes 5 servings