Chicken Stir Fry
- Number of Servings: 5
Ingredients
1 cup brown rice 2 chicken breasts10 oz bag of stir fry frozen vegetables1 clove minced garlic or 1 tsp canned garlic16 oz chicken stock1tbsp canola oilsoy sauce
Put 1 cup brown rice, and 1.5 cups water into a pot on high for 5 minutes, or until boiling begins.
Turn down to lowest setting for 20 minutes.
Let sit for at least 10 minutes.
Chop chicken into small pieces, strips or cubes (easier of chicken is mostly frozen)
Mince garlic now if using a clove.
Fry Garlic in oil until fragrant.
When very hot add chicken, while stirring. Add stock and vegetables, cook until vegetables are al dente.
Serve 1 cup stir fry over .5 cup of rice, broth optional, soy sauce to taste at table.
More rice can be made to serve, just increase double rice and water, and increase sit time to 15 minutes.
This recipe can be made "szechuan" by adding 1tbsp cooking sherry and then 1 tbsp sugar and a pinch of spicy pepper after the garlic sautees.
Makes about 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user AMANDAWEIRES.
Turn down to lowest setting for 20 minutes.
Let sit for at least 10 minutes.
Chop chicken into small pieces, strips or cubes (easier of chicken is mostly frozen)
Mince garlic now if using a clove.
Fry Garlic in oil until fragrant.
When very hot add chicken, while stirring. Add stock and vegetables, cook until vegetables are al dente.
Serve 1 cup stir fry over .5 cup of rice, broth optional, soy sauce to taste at table.
More rice can be made to serve, just increase double rice and water, and increase sit time to 15 minutes.
This recipe can be made "szechuan" by adding 1tbsp cooking sherry and then 1 tbsp sugar and a pinch of spicy pepper after the garlic sautees.
Makes about 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user AMANDAWEIRES.
Nutritional Info Amount Per Serving
- Calories: 308.5
- Total Fat: 5.5 g
- Cholesterol: 58.4 mg
- Sodium: 260.6 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.0 g
- Protein: 29.0 g
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