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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 293.2
  • Total Fat: 3.8 g
  • Cholesterol: 42.6 mg
  • Sodium: 415.0 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 25.4 g

View full nutritional breakdown of Chicken citrus stirfry Jan2010 calories by ingredient
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Chicken citrus stirfry Jan2010

Submitted by: CCKELLY3

Introduction

trying to find something I can eat with a very sensitive stomach, following what smelled acceptable, this is not something like anything I'd usually make. trying to find something I can eat with a very sensitive stomach, following what smelled acceptable, this is not something like anything I'd usually make.
Number of Servings: 2

Ingredients

    1 boneless, skinless chicken breast cut in thin strips
    Juice of half a lemon, and a couple slices
    1 tsp olive oil
    1 small onion, thinly sliced
    3-4 crimini mushrooms, diced
    1 cup frozen peas
    1/2 cup chicken stock
    1-2 oz. orange juice
    1/8 tsp dill
    1/4 tsp italian seasoning blend
    1 cup precooked white sticky rice

Directions

took a generous half cup, figure there's two cups total, so two servings.

1. heat the oil over a medium flame, when it's sizzles, add onion and mushrooms and cook, stirring for 2 minutes.

2. Add the garlic, the lemon juice, the orange juice and the spices and cook for 2-3 minutes. Cut a slice or two off the lemon you squeezed and add it to the pan.

3 Add the chicken slices and cook till they turn opaque part way up, then flip and cook for 1 minute on that side.

4. Turn the flame high and all at once add the 1/2 cup chicken stock. Stirring often, allow it to bubble and reduce for a few minutes, adjusting seasoning and salt to your taste and add a bit more lemon or orange juice to balance it. Then very quickly, whisk in the egg whites and when mixed, add the rice and continue to stir briskly so that egg congeals on the rice in ribbons and thickens the stock.

4. Add the frozen peas, stirring to incorporate, reduce the flame to low and simmer, covered for 2-3 minutes just until the peas are cooked. Remove the lemon slices and Serve immediately.


Number of Servings: 2

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Poultry |

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