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Asian Chicken and Rice from Uncle Ben's®

Asian Chicken and Rice from Uncle Ben's®

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Uncle Ben's(R)

Begin with Uncle Ben's® Whole Grain Brown Rice and get the whole family eating right with Asian Chicken. Packed with sesame and gingerroot, it's nutritious yet plenty delicious to get the kids clearing their plates.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet


  1. Spray a 10-inch skillet with nonstick spray and heat over medium heat until hot. Add the chicken breasts and cook for 2-3 minutes until golden brown on both sides.
  2. Add the gingerroot and garlic, cook for 30 seconds. Add the chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 5 minutes.
  3. Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions.
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I've now made at least once nearly 300 recipes from the AR site, and this has been my biggest disappointment (unfortunately, it's one of AR's partners, Uncle Ben's). I don't even know where to start with this review, and to my recollection I've never before given a 1-star review. First, the instructions for cooking rice on the package say 1 cup of rice to 1-3/4 cup water. This recipe has 1-1/2 cups of rice to 1-1/2 cups of broth...first problem, not nearly enough liquid to cook the rice and later steam the veggies. I kept adding more and more chicken broth, and what should have been 15 minutes cooking time took close to 35 minutes. It was so bland that I wouldn't have even put it on the table. In an effort to salvage it for dinner, I ended up adding soy sauce, more ginger, garlic and sesame oil, a sprinkle of red pepper flakes, and topping with some chopped peanuts. If I were to make this again, I would dust the chicken breasts with a little flour, brown in a little oil, and then remove from the skillet. I also would sauté the vegetables quickly and then remove from the pan. I'd bump up the spices, add more chicken broth, then add the rice to the skillet. Finally, I'd add back the chicken breasts and veggies just to warm up. Whew, as I'm typing this, all this says to me is to move on to another recipe because this one just involves too much tweaking. I'm not sure it's even worth the effort. There are plenty of other good Asian recipes on this site.