Simmered Chinese Chicken

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, heat large saute pan with 1 Tbsp. olive oil over med. heat, add chicken and brown 3-4 min. per side.
3. Add sauce and desired amount of red pepper flakes for heat level preference to pan, cover and cook on med. low for 5-10 min. (internal temp. 165°F).
4. Serve chicken and sauce over rice, sprinkle with sesame seeds.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 2 1/2 cups water. Bring to boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, heat large saute pan with 2 Tbsp. olive oil over med. heat, add chicken and brown 3-4 min. per side.
3. Add sauce and desired amount of red pepper flakes for heat level preference to pan, cover and cook on med. low for 5-10 min. (internal temp. 165°F).
4. Serve chicken and sauce over rice, sprinkle with sesame seeds.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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