20-Minute Asian Chicken & Rice

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 Tbsp. oil
• 1 can (14-1/2 oz.) chicken broth
• 2 cups instant white rice, uncooked
• 1 bag (16 oz.) frozen stir-fry vegetables, thawed
• 2 Tbsp. A.1. Original Sauce
• 2 Tbsp. KRAFT Asian Toasted Sesame Dressing
• 1/2 tsp. minced gingerroot

1. Add chicken to hot oil in large nonstick skillet on medium-high heat; cover.
2. Cook 4 to 5 min.
3. on each side or until cooked through (165 degrees F).
4. Remove chicken from skillet.
5. Bring broth to boil in same skillet.
6. Stir in rice and vegetables.
7. Top with chicken; cover.
8. Cook on medium heat 5 to 7 min.
9. or until all liquid is absorbed.
10. Drizzle with combined remaining ingredients.
11. Remove from heat; cover.
12. Let stand 2 min.

chicken breasts, oil, chicken broth, instant white rice, vegetables, original sauce, sesame dressing, gingerroot

Taken from www.kraftrecipes.com/recipes/20-minute-asian-chicken-rice-160071.aspx (may not work)