Chicken stir fry
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 16 ounces*Brown Rice, long grain, 4 cup Celery, raw, 2 stalk, medium (7-1/2" - 8" long)Carrots, raw, 1 carrot (7-1/2") Green Peppers (bell peppers), 0.5 cup, chopped *Bok Choy, raw-shreaded, 0.5 cup Mushrooms, fresh, 1 cup, pieces or slicesOnions, raw, 1 cup, chopped 2 eggs2 TBSP vegetable oilsoy sauce, oyster sauce, and rice wine vinegar to taste and as diet permits. *****As such, they are NOT included in this recipe.*****
Chop all of the vegetables and cut the chicken into bite sized pieces. Boil the rice a head of time, the day before tastes better.
Heat a pan with the vegetable oil really hot.
While the pan is heating up, whip the eggs so they are well blended. Once the pan is hot, add the eggs and rice, begin stirring immediately. Add the chicken, then the vegetables. Constantly stir. Add the soy sauce, oyster sauce, and rice wine vinegar to taste. Once the chicken is cooked and everything is hot, it's done.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETINYFISH7.
Heat a pan with the vegetable oil really hot.
While the pan is heating up, whip the eggs so they are well blended. Once the pan is hot, add the eggs and rice, begin stirring immediately. Add the chicken, then the vegetables. Constantly stir. Add the soy sauce, oyster sauce, and rice wine vinegar to taste. Once the chicken is cooked and everything is hot, it's done.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETINYFISH7.
Nutritional Info Amount Per Serving
- Calories: 473.6
- Total Fat: 12.9 g
- Cholesterol: 158.2 mg
- Sodium: 156.2 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 5.5 g
- Protein: 36.0 g
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