| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat | 6 | Servings | |
INGREDIENTS
| 1 | lb | Skinless boneless chicken |
| Breast, cubed | ||
| 2 | Stalks celery, diced | |
| 1 | Carrot, diced | |
| 1 | Onion, cut in quarters | |
| 1 | t | Chicken bouillon, powder |
| 1 | Chicken broth | |
| 2 1/2 | c | Water |
| 1 1/2 | c | Rice |
| 3 | T | Soy sauce, low sodium to |
| Taste | ||
| 2 | Cloves garlic, crushed |
INSTRUCTIONS
Mix 2 cups water and can of broth, bring to a boil. Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed. Approx 30 minutes. In wok or large pan heat 1/2 cup of water, bouillon and garlic over med-high heat. Add prepared vegetables and chicken. Stir fry till vegetables are tender and chicken is cooked through, about 15 minutes. Add cooked rice and stir well. Add soy sauce and mix in. NOTES : Make sure all visable fat is removed from chicken before cooking. Chicken bouillon that is used is Knorr. Per Serving - Calories - 287.7, Total Fat - 2.2g, 6.9% CFF Recipe By : Linda Posted to MC-Recipe Digest V1 #156
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 30
Total Fat: 3.2g
Cholesterol: 48.7mg
Sodium: 867.6mg
Potassium: 443.9mg
Carbohydrates: 16.7g
Fiber: 1.2g
Sugar: 2.6g
Protein: 23.3g