Chicken and rice stirfry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless boneless chicken |
| Breast -- cubed | ||
| 2 | Stalks celery -- diced | |
| 1 | large | Carrot -- diced |
| 1 | large | Onion -- cut in quarters |
| 1 | teaspoon | Chicken bouillon -- powder |
| 1 | can | Chicken broth |
| 2½ | cup | Water |
| 1½ | cup | Rice |
| 3 | tablespoons | Soy sauce, low sodium -- to |
| Taste | ||
| 2 | Cloves garlic -- crushed | |
Directions
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 ½ 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