2 cups MINUTE® White Rice, uncooked
2 tbsp. vegetable oil, divided
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 lb. boneless skinless chicken breasts, cut into thin strips
1 cup low sodium chicken broth
1/4 cup Dijon Mustard
1 tsp. cornstarch
1/4 cup cashews, coarsely chopped

Heat remaining oil in large skillet over high heat. Add bell peppers; cook and stir until crisp-tender. Remove from skillet; cover to keep warm

Add remaining 1 tbsp. oil and chicken to skillet; cook and stir until chicken is cooked through. Remove from skillet; cover to keep warm.

Mix broth, mustard and cornstarch. Add to skillet; cook on medium-high heat until thickened, stirring constantly. Return chicken and peppers to skillet; cook and stir 2 minutes or until heated through. Stir in cashews. Serve over rice.

Cook's Note: Cut chicken into strips while still slightly frozen.

Makes 6 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice