chicken and rice chow mein
- Number of Servings: 4
Ingredients
3 boneless, skinless chicken breast halves (about 1/4 lb) cut into 3/4 in. cubes1 tbsp. oil1 can chicken broth (10 3/4 oz.)3 tbsp. soy sauce1 tbsp. cornstarch1/2 tsp. ground ginger1/2 tsp. garlic powder1 package (16oz) frozen broccoli, red peppers, bamboo shoots and mushrooms1 1/2 cups white rice
1. Cook and stir chicken in hot oil in large skillet over medium/high heat until lightly browned.
2. Stir chicken broth, soy sauce, cornstarch, ginger, and garlic in small bowl.
3. Add broth mixture to skillet and bring to boil.
4. Mix vegetables; reduce heat and simmer until heated through.
5. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user VBBALL131.
2. Stir chicken broth, soy sauce, cornstarch, ginger, and garlic in small bowl.
3. Add broth mixture to skillet and bring to boil.
4. Mix vegetables; reduce heat and simmer until heated through.
5. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user VBBALL131.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 5.7 g
- Cholesterol: 31.6 mg
- Sodium: 565.7 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.6 g
- Protein: 21.2 g
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