Ingredients
|
1
|
cup
|
Blue Ribbon® White Rice
|
|
3/4
|
lb
|
boneless skinless chicken breast
|
|
4
|
Tbsps
|
olive oil, divided
|
|
4
|
Tbsps
|
soy sauce, divided
|
|
1
|
pkg
|
(9 oz.) frozen cut green beans
|
|
3
|
Tbsps
|
white wine vinegar
|
|
1
|
tsp
|
sugar
|
|
1
|
cup
|
red bell pepper, diced
|
|
1
|
can
|
(2.25 oz.) sliced ripe olives, drained and rinsed
|
|
1/3
|
cup
|
parsley, chopped
|
|
1/3
|
cup
|
green onion, sliced
|
Cooking Directions
Prepare rice according to package directions.
Brown chicken in 1 tablespoon hot oil in large skillet over medium-high heat. Stir in 2 tablespoons water, 2 tablespoons soy sauce and green beans. Reduce heat; simmer, covered, 5 minutes, stirring twice.
Meanwhile, stir together remaining 2 tablespoons soy sauce, 3 tablespoons oil, vinegar and sugar until sugar dissolves.
Drain chicken mixture; toss together with rice, soy mixture and remaining four ingredients until combined.