Chicken Vegetable Fried Rice
- Number of Servings: 4
Ingredients
2 tsp canola oil8 oz boneless skinless chicken breast thinly sliced2/3 cup each chopped green and red peppers2/3 cup frozen peas1 can of sliced waterchestnuts, drained1/3 cup thinly sliced green onion or shallots1 tbsp low-sodium soy sauce2 tsp hoisin sauce2 tsp thai chili sauce1 1/3 cup of cold cooked long grain white rice
Heat wok on medium-high. Add canola oil and chicken and stir-fry for 3 to 5 minutes (until no longer pink)
Add all 5 vegetables. Stir-fry for 2 to 3 minutes until peppers are tender-crisp.
Combine soy sauce, hoisin sauce and thai chili sauce in a small cup and add to chicken mixtures. Stir.
Add rice and stir-fry for 5 minutes until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH_WOOD2.
Add all 5 vegetables. Stir-fry for 2 to 3 minutes until peppers are tender-crisp.
Combine soy sauce, hoisin sauce and thai chili sauce in a small cup and add to chicken mixtures. Stir.
Add rice and stir-fry for 5 minutes until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH_WOOD2.
Nutritional Info Amount Per Serving
- Calories: 228.0
- Total Fat: 3.5 g
- Cholesterol: 32.9 mg
- Sodium: 294.5 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.2 g
- Protein: 17.1 g
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