Chicken-fried rice
6 servings
Ingredients
| Quantity | 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 |
Directions
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