Chicken-fried rice

Yield: 6 servings

Measure Ingredient
3 cups Water
3 tablespoons Soy sauce, low sodium
1 teaspoon Five-spice powder
¼ teaspoon Salt; optional
⅛ teaspoon Red pepper flakes
1½ cup Long-grain rice; uncooked
3 tablespoons Chicken broth, defatted
2 teaspoons Sesame oil
4 cups Bok choy leaves & stems thinly sliced
1 Red bell pepper seeded and diced
¼ cup Green onion; thinly sliced
1 (8 oz) Chicken breasts no skin, boned, cooked cut in small cubes
1 can Waterchestnuts, well drained; sliced
2 teaspoons Brown sauce
2 teaspoons Rice vinegar

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In medium saucepan, stir together water, soy sauce, five-spice powder, salt, if desired, and red pepper flakes. Add rice. Cover and bring to a boil. Reduce heat and cook 20 mins or until water is absorbed and rice is tender.

When rice is done, combine broth and oil in large, non-stick skillet.

Add bok choy, red pepper, and green onion and cook over medium-high heat, stirring, 2 to 3 mins. Add cooked rice, cooked chicken, water chestnuts, brown sauce, and vinegar and cook and additional 3 to 4 mins or until flavors are well blended.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 252 Fat (gm) 2.7 Sat. fat (gm) ½ Cholesterol (mg) 15 Sodium (mg) 393 Protein (gm) 11 Carbohydrate (gm) 45 % Calories from fat 10

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