I have always been a big fan of Betty Crocker, especially the cake mixes. I think my oldest cookbook and the first one I bought myself is my Betty Crocker cookbook. I still use it and adapt recipes to become gluten free. I don’t really recall buying the Betty Crocker hamburger helpers or anything really even when I was eating gluten, however I have to say I was pleasantly surprised with the Asian Chicken Helper – Chicken Fried Rice GLUTEN FREE! Both Bryan and I were impressed with the flavor and consistency of it. We found this at our local grocery store a few weeks ago and it was on sale so we decided to give it a shot – and we both decided tonight that we would buy it again. I’ll also have to keep an eye out for any others that might be gluten-free to try. The season packet that comes with it has a great flavor to it and it was almost gravy like which we both really enjoyed.
This made a great week night meal – done in about twenty minutes and requires very minimum ingredients and if you would like you could even add some additional frozen veggies to the mix (add a cup of whatever veggie you might like – thawed, 5 minutes before the end of simmer time):
What you need:
1 lb uncooked boneless skinless chicken breast
2 tablespoons vegetable oil
1 2/3 cups HOT water (not boiling)
1- Cu the chicken into 1/2 inch pieces. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white. In a small bowl, lightly beat eggs and set aside).
2 – Stir in HOT water, seasoning mix and uncooked rice. Heat to boiling, stirring occasionally.
3 – Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is mostly absorbed. If not absorbed, increase heat to medium and cook uncovered 2 minutes longer until absorbed.
4 – Increase heat to medium. Push rice and chicken to side of skillet. Heat 1 tablespoon oil in other side of skillet. Add lightly beaten eggs and scramble eggs in oil until cooked; remove from heat. Stir eggs into rice and chicken. Refrigerate leftovers (if you have any).