Recipes

Cook rice according to package directions. Spray large skillet with cooking spray. While cooking rice, add peppers; cook over medium-high heat 5 minutes, or until crisp-tender, stirring frequently. Remove bell peppers from skillet; set aside. Combine gravy mix and ginger in medium bowl. Add chicken; toss to coat. Spray skillet with additional cooking spray. Add chicken; cook over medium heat 4 to 5 minutes, or until no longer pink in centers, stirring occasionally. Stir in water, mustard and sugar; bring to a boil. Return bell peppers to skillet; cook until heated through, stirring occasionally. Stir in lemon juice and salt. Serve over the rice. cup long-grain white rice, uncooked PAM® Original No-Stick Cooking Spray 1 medium red bell pepper, cut into 1-inch pieces 1 medium green bell pepper, cut into 1-inch pieces 1 package (7/8 oz.) chicken gravy mix 1/4 teaspoon ground ginger 1 pound boneless skinless chicken breasts, cut into 1-inch chunks 3/4 cup water 3 tablespoons Gulden's® Spicy Brown Mustard 1 tablespoon brown sugar 1 tablespoon lemon juice 1/4 teaspoon salt

Cooking Method: Saute Prep Time: 20 Cooking Time: 20-30 minutes Makes: 4 servings (3/4 cup chicken mixture over 3/4 cup rice each)