PREPARATION INSTRUCTIONS: STOVE TOP: BRING WATER TO BOIL IN A MEDIUM SAUCEPAN. STIR IN RICE, RETURN TO BOIL. COVER AND REMOVE FROM HEAT. LET STAND COVERED FOR 5 MINUTES. FLUFF LIGHTLY WITH FORK AND SERVE. RICE COOKER: USE THE SAME WATER-RICE RATIOS AS FOR THE STOVE TOP INSTRUCTIONS. MICROWAVE*: COMBINE WATER AND RICE IN A MICROWAVE-SAFE GLASS DISH. MICROWAVE ON HIGH POWER FOR 5 MINUTES. REMOVE FROM MICROWAVE. LET STAND COVERED UNTIL WATER IS ABSORBED (ABOUT 2-4 MINUTES). FLUFF LIGHTLY WITH FORK AND SERVE. *ADD BUTTER/MARGARINE AND SALT IF DESIRED. NOTE: IF YOUR MICROWAVE DOES NOT HAVE VARIABLE POWER SETTINGS FOLLOW MANUFACTURER'S DIRECTIONS. TO PREPARE - 2 SERVINGS, RICE AND WATER (EQUAL AMOUNTS) - 1 CUP (237 ML). TO PREPARE - 4 SERVINGS, RICE AND WATER (EQUAL AMOUNTS) - 2 CUPS (473 ML). TO PREPARE - 6 SERVINGS, RICE AND WATER (EQUAL AMOUNTS) - 3 CUPS (710 ML). TO RETAIN VITAMINS, DO NOT RINSE BEFORE OR DRAIN AFTER COOKING.
","title":"Cooking Instructions"},{"description":"QUICK AND EASY CHICKEN VEGETABLE STIR-FRY - INGREDIENTS: 1/4 CUP SOY SAUCE FC, 2 TBSP BROWN SUGAR FC, 1-1/2 TSP TOASTED SESAME SEED OIL, 1/2 TSP ONION POWDER FC, 1/4 TSP GARLIC POWDER FC, 12 OZ BONELESS, SKINLESS CHICKEN BREAST, 3 TBSP OIL FC, 1-1/2 CUP SUGAR SNAP PEAS, 1 CUP DIAGONALLY SLICED CARROTS, 3/4 CUP RED PEPPER STRIPS, 3 CUPS INSTANT WHITE RICE FC, 1/2 CUP CHICKEN BROTH FC, 2 TSP CORNSTARCH FC, PREPARATION INSTRUCTIONS: COMBINE SOY SAUCE, BROWN SUGAR, SESAME SEED OIL, ONION POWDER AND GARLIC POWDER IN A SMALL BOWL. CUT CHICKEN BREASTS INTO 3 X 3/4 X 1/4 INCH STRIPS; PLACE IN A BOWL, ADD 2 TBSP SOY SAUCE MIXTURE, TOSS TO COAT. PLACE 1-1/2 TBSP OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN; COOK AND STIR 4 TO 5 MINUTES OR UNTIL LIGHTLY BROWNED AND COOKED THROUGH; REMOVE TO A SHALLOW DISH AND KEEP WARM. ADD REMAINING OIL, SUGAR SNAP PEAS, CARROTS AND RED PEPPERS TO SKILLET; COOK AND STIR 4 TO 6 MINUTES. PREPARE RICE ACCORDING TO PACKAGE DIRECTIONS; KEEP WARM. RETURN CHICKEN TO SKILLET. COMBINE REMAINING SOY SAUCE MIXTURE, BROTH AND CORNSTARCH; POUR OVER CHICKEN AND VEGETABLES, COOK AND STIR ABOUT 3 MINUTES, UNTIL SAUCE IS THICKENED. SERVE OVER HOT, COOKED RICE. 4 SERVINGS. FC = FOOD CLUB BRAND
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