Home Cooks > Recipes > Tangy Chicken & Rice

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Ingredients

Yield: Yield: 4 servings 1 cup uncooked long white rice
3/4 pound boneless, skinless chicken breast, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons Kikkoman Soy Sauce, divided
1 cup frozen cut green beans
3 tablespoons white wine vinegar
1 teaspoon sugar
1 cup diced red bell pepper
1 can (2-1/4 oz.) sliced ripe olives, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup sliced green onions

Instructions

  1. Prepare rice according to package directions.
  2. Brown chicken in 1 Tbsp. hot oil in large skillet over medium-high heat.
  3. Stir in 2 Tbsp. water, 2 Tbsp. soy sauce and green beans. Cover; simmer 5 minutes, stirring twice.
  4. Blend remaining 2 Tbsp. soy sauce, oil, vinegar and sugar.
  5. Drain chicken mixture; toss together with rice, soy-vinegar mixture and bell pepper, olives, parsley and green onions.

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