Chicken Oriental over brown rice, 1/4/11

Today was the first full day back in the office with most of the office working as well. Many people took the entire 10 days of the holiday as a break so there were quite a few meetings today and issues to handle. Needless to say, I was worn out when I got home. Thank God for a great husband! He made dinner tonight. :-)

He made a pot of brown rice by using chicken stock instead of water. It does make a difference.

He then defrosted and chunked some frozen skinless, boneless chicken breast and made a dish called Chicken Oriental. :-)

Chicken Oriental
(care of McCormick Bag n' Season; elements we added are in brackets)

1 1/2 lbs chicken breasts, cubed	1 cup green bell pepper pieces
1/3 cup water	[1 cup red bell pepper pieces]
1 cup onion, pieces

1. Preheat oven to 350 degrees Fahrenheit. Arrange opened Cooking Bag in 13x9-inch baking pan. Place chicken and seasoning blend in bag. Gently turn chicken in bag until evenly coated.
2. Add onion, green bell pepper, red bell pepper and water. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
3. Bake in lower half of oven 30 minutes. Remove from oven. Let stand 5 minutes. Cut open bag. Stir well. Serve with cooked rice and additional soy sauce if desired.
This recipe will make 6 (1 cup) servings.

We loved it! This will definitely be added to the rotation of family meals. :-)