Chicken and shrimp stir fry with rice
- Number of Servings: 4
Ingredients
1 tsp Poultry seasoning 1 1tsp Olive Oil 2 1tsp Canola Oil 7 ounces Chicken Breast (cooked), no skin, roasted 7 oz Shrimp, cooked 2 tbsp Kikkoman Teriyaki Sauce & Marinade 680 gram(s) Mixed Veggies - Broccoli, Carrots, Sugar Snap Peas & waterchestnuts 2 cup (8 fl oz) Chicken Broth .75 cup Brown Rice, long grain
Heat the olive oil in the bottom of a small pan. Add the rice and stir until the rice becomes golden brown in color. Add the chicken stock and poultry seasoning. Bring to a boil then reduce to simmer and cover. Cook approximately 45 minutes.
Heat the canola oil while the rice is cooking, cube the chicken and remove the tails from the pre-cooked shrimp. Brown the chicken in the oil. Add frozen vegetables and cook until they thaw, add the shrimp and cook until shrimp are warmed through. Add the teriyaki sauce and stir. Serve with the rice.
Heat the canola oil while the rice is cooking, cube the chicken and remove the tails from the pre-cooked shrimp. Brown the chicken in the oil. Add frozen vegetables and cook until they thaw, add the shrimp and cook until shrimp are warmed through. Add the teriyaki sauce and stir. Serve with the rice.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 5.8 g
- Cholesterol: 129.9 mg
- Sodium: 924.5 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.7 g
- Protein: 25.6 g
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