Chicken and shrimp with Pepper Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
White Rice, long grain, 1 cupBaby Pepppers (Red & Orange) 3 peppers per serving, 8 servingStewed Tomatoes, 1 cupGarlic, 2 tbspLime Juice, 4 mLLemon Juice, 4 mLChicken Breast, no skin, 2Shrimp, raw, 30 mediumOlive Oil, 2 tbspMung Beans, 340 gramsKikkoman Teriyaki Sauce & Marinade, 2 tbsp
Wash/de-seed peppers, drain stewed Italian tomatoes, allocate 2 tbsp chopped/minced garlic and add to Food Processor - buzz until liquefied. Pour into prepared (non-stick cooking spray) crock pot and add rice - mix, cover and set on Low - stir semi-frequently to ensure there isn't any sticking of anything.
Thaw and cut up your chicken. Thaw and remove the tails from your shrimp. Heat wok on Med-Hi heat on stove-top. Add oil, then cook chicken. Once chicken is almost completely cooked, add the shrimp and Teriyaki sauce. Follow this up with the mung beans and continue until they're somewhat softened.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TIMANTEC.
Thaw and cut up your chicken. Thaw and remove the tails from your shrimp. Heat wok on Med-Hi heat on stove-top. Add oil, then cook chicken. Once chicken is almost completely cooked, add the shrimp and Teriyaki sauce. Follow this up with the mung beans and continue until they're somewhat softened.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TIMANTEC.
Nutritional Info Amount Per Serving
- Calories: 367.9
- Total Fat: 8.5 g
- Cholesterol: 89.0 mg
- Sodium: 538.4 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 9.4 g
- Protein: 27.7 g
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