This recipe for cranberry fruit salad is comparable to a Waldorf salad or a taffy apple salad. Even though this cranberry salad is sweet and creamy, folks of all ages adore it. It’s apparently a kid favorite.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
- 2 large red or yellow bell peppers, chopped
- 1 ¼ cups chopped red onion
- 2 cups bean sprouts
- 1 cup snow peas, cut in 3/4-inch pieces
- 2 tablespoons water
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 2 (8.8 ounce) pouches UNCLE BEN’S® READY RICE® – Whole Grain Brown
- 2 tablespoons sesame seeds
Instructions
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 6 g |
| Protein | 35 g |
| Saturated Fat | 3 g |
| Sodium | 886 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made as is and we did not care for it. So, I put a little bit of brown sugar and sesame oil in it and stirred it up and they thought it was better. Probably won’t make again because it is just standard stir fry but I like my standard brown sauce better.
This was easy to make and tastes wonderful.
Really fast and great meal. As others suggested I added garlic and ginger at the beginning. And I had a bottle of Soyaki from Trader Joe’s so I used that instead of the fish sauce, soy and water. And served it with cauliflower rice. Delicious.
Excellent dish. I made it with thigh meat instead of breast, and substituted coconut amino for the soy sauce. So good, and it is quick and easy especially with Trader Joe’s frozen pre-cooked rice.
Bland! The ingredients list above do not produce a flavorful dish. I just read through the comments above and realized others added garlic and ginger and other flavorings. This is NOT a keeper for us.
This is so easy to make… quick and easy, just how I like it haha. I added shrimp, mushrooms and some garlic for some extra flavour.. plus I’ll add whatever veggies I have in the fridge at the time 🙂 This is definitely a household favorite for us! YUMMM!!!
We loved this! Although I made the recipe without the fish sauce… after reading the reviews I couldn’t bring myself to use it. I substituted more soy sauce instead.
I did not have bean sprouts and used sliced mushrooms instead. I also used a bit of crystallized ginger and did not use the fish spice. I used Long Grain and wild rice. All very good!!
So simple and delicious. I also added fresh ginger because that makes a stir fry. I always say, make it your own.
8-31-2018 ~The first time I tried fish sauce at home it stunk so bad I thought surely it must be spoiled, so I threw it out. I tried it again, this time with a fresh bottle. It stunk too, so it became apparent that this is how the stuff is meant to be. I tried not to be influenced by the way it smelled when I tasted the finished dish. I got past the offensive smell ok, but was still unimpressed, so I vowed never to try it again–until I read an article about what ingredients professional chefs could not do without and one said “Red Boat Fish Sauce.” I then was on a mission to find this and to give fish sauce another try. This, coupled with a conversation I had with a Vietnamese friend made me look forward to it. (She also confirmed for me something else I learned – that Three Crabs Fish Sauce was also considered among the best and this is what she uses. She also said that when they use fish sauce as a dipping sauce they dilute it with water, sweeten it with sugar and add a little fresh lemon juice, all of which get rid of the fish stink) I wanted a simple recipe, so I tried this one. I thought it was ok. Hubs surprisingly, liked it better than I did. He liked the combination of ingredients (I added sliced mushrooms and garlic) but he did add that he found it a tad bland. I did not use the ready brown rice called for, choosing white rice instead. Most important, I liked it well enough that I have now purchased three cookbooks on Vietnamese cooking!
Awesome! Easy! I only made the meat and veggies we weren’t in the mood for rice. Added a bit of garlic paste and used sesame oil instead of vegetable oil. Had a few slices of pineapple on hand and diced them up then tossed them in. We will be having this again!
I had to improvise a lot on this recipe. Just moved and almost no spices and such. For the veggies used an onion and bag of frozen stir fry veggies, didn’t have fish oil or brown rice so used jasmine rice, anyways the point is you can mix this up with what you have and it turns out great. Thanks for sharing ??
I didn’t have any fish sauce so I used oyster sauce also used liquid aminos (very low sodium) instead of soy sauce! I added a few chow mein noodles and cashews on the top! We loved it, very taste! I will make this again
I made a few tweaks to the recipe; primarily adding in peanuts for a good crunch and an extra boost of protein. Overall, a great quick, easy dinner option!
This was really good! I left out a few of the veggies because we didn’t have them and threw in a pinch of ginger but otherwise followed the recipe. Husband and I both loved it and will make it again.
I used sesame oil instead of just regular cooking oil as recommended by another reviewer. I also added mushrooms, sprinkled in a little granulated garlic, and a dash of ground ginger. We are huge fans of Jasmine rice, and when I saw that Uncle Ben’s had it available in the microwavable pouches I couldn’t resist using it in place of the brown rice. The basic recipe is good and I love that it incorporates a wonderfully colorful array of veggies. It is also easy and quick for a busy week night. I think had it had a little more seasoning in the original recipe and not used the brown rice which is kind of nutty in flavor, I would have given this 5 stars. Definitely will make this again! Fun to explore all the options.
The recipe lived up to it’s ease but it needed some more flavor. If I was to do it again I’d add garlic. The green onions helped a lot as far as crunch. It was quick, as stated, but we found it needed more salt and pepper.
This is quite delicious. I’ve made it a few times. Each time I’ve had to use miso instead of fish sauce due to allergies. I added some fresh, minced ginger and a couple of fresh Thai chilies. It really is easy to put together thanks to the ready rice. It saves the day when you need to get dinner on the table. Leftovers make excellent lunches for the next day because the rice doesn’t get mushy. Thank you for the recipe.
This is a fast and easy meal, perfect for those busy nights. I had bought the wrong rice packet, but it was still very good. I would add some grated ginger the next time to add a little zip.
6.15.17 We are not fans of brown rice, so I did substitute Uncle Ben’s Original Converted Brand Rice, doubled the sauce, and sliced the peppers rather than chopping for nicer presentation. The only thing that I would do differently in the future is add some cornstarch to the sauce, as I would have liked that thickened a bit. Flavor is good, and with early prep work, this is a go-to recipe for a quick weeknight meal.
Easy weeknight meal! I added in some fresh sliced mushrooms and water chestnuts because I love the texture of them! I did double the sauce as well.