Better-than-Takeout Chicken Fried Rice

Better-than-Takeout Chicken Fried Rice

4.3 of 5 (147)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 3.4 g
  • Cholesterol: 52.7 mg
  • Sodium: 128.7 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 27.0 g

View full nutritional breakdown of Better-than-Takeout Chicken Fried Rice calories by ingredient
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Introduction

Save money and time with this Chinese food makeover. Save money and time with this Chinese food makeover.
Number of Servings: 4

Ingredients

    12 ounces boneless chicken breast, diced into 1/2 inch cubes
    1 cup sliced mushrooms
    1 small onion, sliced into thin strips
    1 cup shredded carrots
    1 cup chopped broccoli
    1 garlic clove, chopped
    1 teaspoon ginger, chopped
    1 tablespoon chili garlic sauce
    2 cups cooked brown rice
    1/2 cup egg whites (or 4 egg whites or 3 whole eggs)


Tips

The original version of this Chinese favorite has 542 calories and 13 grams of fat, plus half a day's worth of sodium. Chef Meg's version is much healthier, packed with veggies, and ready in less time than it would take you to order takeout!
In a rush? Grab pre-cut veggies from the salad bar, a carton of egg whites, and heat-and-serve brown rice. Combine with leftover chicken, and dinner's ready in 15 minutes!


Directions

Mix the garlic sauce with 1/4 cup water and set aside.
Heat a wok or large sauté pan over medium heat, then remove from heat just to coat with nonstick cooking spray. Add chicken, heat until cooked, about 5 minutes. Place the cooked chicken in a large bowl and set aside.

Add the onions, mushrooms, and carrots to the pan or wok, turn the heat to high, and cook for 2 minutes. Add the broccoli, garlic, and ginger, and cook for additional 2 minutes.

Add the garlic sauce and water to the vegetables, stir to combine, and remove from heat. Pour the vegetables and sauce on top of the chicken and set aside.

Spray the pan once more with nonstick cooking spray, and add egg whites. Cook over high heat, stirring constantly, until eggs have almost set. Add the rice, stir to combine, then add the chicken and vegetables. Cook another two minutes, until the eggs have fully cooked.

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Member Ratings For This Recipe



  • 47 of 49 people found this review helpful
    What is the purpose of preheating the pan before adding the cooking spray? - 1/11/12

    Reply from CHEF_MEG (1/12/12)
    You should always add oil to a hot pan for more efficient cooking. Remember it like this: Heat the pan, heat the oil, heat the food.


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  • Incredible!
    37 of 37 people found this review helpful
    Chili Garlic Sauce is sold in Asian food section in a 5 oz glass bottle yellow lid red sauce (NOT hot), by MW Polar Foods bar code 074027500119. OR search for: Chef Meg's Favorite Ginger-Garlic Sauce recipe to make your own. - 5/19/12

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  • Incredible!
    34 of 35 people found this review helpful
    Great....loved it. I did, however, use peanut oil to cook to the chicken and did add bean sprouts when adding the rice. Marinated chicken in 3tbs soy sauce, 3tbsp rice vinegar, 1 tsp sugar, 1/2 tsp ginger powder, 2tbsp minced garlic. - 1/22/12

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  • 20 of 20 people found this review helpful
    good combination, but needed more seasoning.Added more fresh garlic & fresh ginger & added white pepper and a little low sodium Tamari sauce. Sub. grn onion for reg onion as KisseeKat2 did, added bean sprouts. Stir fried broccoli & carrots before other vegies since they take longer to c - 2/1/12

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  • Incredible!
    20 of 20 people found this review helpful
    THIS IS A RECIPE I MAKE SEVERAL TIMES A MONTH, EXCEPT I USE SOY SAUCE INSTEAD OF CHILI GARLIC SAUCE,(DON'T LIKE CHILI), ADD GREEN ONIONS AND ZUCCHINI. MY FAMILY LOVES IT. - 1/29/12

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  • Very Good
    18 of 18 people found this review helpful
    I didn't have the chili garlic sauce, so I mixed about 1 tablespoon of brown spicy mustard and a dash of garlic powder into the water for taste. - 1/25/12

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  • 17 of 20 people found this review helpful
    adding oil to a hot pan ensures less "sticking" lol. just one note, never preheat a non-stick, teflon-coated pan with nothing inside. they give off some crazy chemical that has been known to harm birds (and quite possibly humans, as well). - 4/10/12

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  • Very Good
    14 of 15 people found this review helpful
    Thanks to those of you who noticed that the calorie calculations for the rice were wrong.
    Also, don't know if this was mentioned earlier, but the calories for the eggs is based on Egg Beaters. If you're using 3 whole eggs (which the recipe offers as a substitution), make sure you're adjusting, too
    - 6/27/12

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  • Good
    10 of 10 people found this review helpful
    Like other comments, I also thought it was lacking a little in flavor. Next time I will cook the rice in low sodium FF chicken broth instead of water. And I will also put some of megs garlic ginger sauce in it too!! A good starter recipe to adjust to your personal taste as you like. - 4/10/12

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  • Very Good
    9 of 9 people found this review helpful
    I made this last night. It was a little under seasoned but after adding some soy sauce, rice wine vinegar and sesame oil to the recipe it was great. - 3/6/12

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  • Incredible!
    9 of 9 people found this review helpful
    Made tonight and subbed cabbage for the mushrooms since I don't care for them. Delish!!! Even the kids liked it! - 1/17/12

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  • Incredible!
    8 of 8 people found this review helpful
    I didn't have any Chili-Garlic Sauce, so I added grated garlic and chili powder. The family loved it. - 4/10/12

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  • Very Good
    7 of 7 people found this review helpful
    I've always heard the saying, "Hot pan, cold oil, food never sticks," and it seems to be true. Great recipe. Made as directed. Yum - 7/6/12

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  • Very Good
    6 of 6 people found this review helpful
    My family loved it! I used soy sauce instead of the chili garlic sauce and omitted the ginger and it was still a huge hit! The entire pan was cleaned out and the bowls were licked clean. Will definitely be making this again, and already have requests to do so! - 8/8/12

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  • Incredible!
    5 of 5 people found this review helpful
    Really good. I didn't have some of the ingredients on hand, so I made it with low sodium soy sauce, and then added chili flakes, ginger powder, and garlic powder to my veggies to subsitute for the fresh. Made it with chicken and again with shrimp. Awesome. Authentic. - 2/12/13

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  • O.K.
    5 of 6 people found this review helpful
    This was just "okay." We were not that impressed with it. I think it was missing something to make it more like takeout-or as it states better than takeout. I wish I knew the taste it was missing because I would try making it again. I was unable to figure that out though :( - 8/24/12

    Reply from CHEF_MEG (7/19/13)
    It's probably the salt in the high sodium soy sauce that you are missing. If you want to add more soy sauce opt for the lower sodium variety.
    Chef Meg


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  • Incredible!
    5 of 5 people found this review helpful
    I found this on Pinterest, and just made it tonight. I used the recipe more as a method, and altered the veggies to use what I had on hand. I also used a leftover cooked pork chop in place of the chicken. It is TOO good! I definitely ate more than 1 serving! I did add some soy sauce. - 7/29/12

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  • Very Good
    5 of 6 people found this review helpful
    Very good, my veggies were still a little crispy might steam them first next time. Overall yummy but I made my own sauce instead of the chili garic sauce and also was out of ginger so I sprinkled curry instead on my chicken - I substitue often when cooking - 5/1/12

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  • Incredible!
    5 of 5 people found this review helpful
    I used the Garlic Ginger Marinade Sauce (2 tbsp) on the chicken, subbed zuchini for the mushrooms, omitted the onion, I only had 1 1/2 cups of brown rice, but man it was very good! I did cut the galic chilie in half, for my sons sake. - 2/18/12

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  • Incredible!
    5 of 5 people found this review helpful
    Both my husband and I thought it really was better than takeout! - 1/26/12

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  • Bad
    4 of 29 people found this review helpful
    I made this last night - didn't like it. I used the ginger from the spice aisle - huge mistake - it overpowered the taste and it wasn't good - definitely should've used less or not at all. I couldn't find chili garlic sauce, so used a garlic sauce marinate/grilling sauce.Not a repeat for me. Sorry. - 4/11/12

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  • Very Good
    4 of 7 people found this review helpful
    Sounds delicious but, I will make it vegetarian with bok choy Munbg sprouts and tofu with no garlic since I am allergic to it. Thanks Chef Meg:-) - 1/17/12

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  • Very Good
    3 of 3 people found this review helpful
    This was really good! One of the better healthy fried rice dishes that we have tried. I changed a couple of veggies, but did everything else as stated. My picky husband actually liked it! - 1/23/13

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  • Very Good
    3 of 3 people found this review helpful
    Used a pre-cut veggie pack from my grocery with mushrooms, onions, zucchini, snow peas, bok choy and carrots, rather than the combo in the recipe and also added red peppers and serrano chilles and an extra garlic clove to give it a kick. It was super easy and really yummy! Will make again and soo - 9/26/12

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  • Incredible!
    3 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/26/12

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  • Good
    1 of 1 people found this review helpful
    I checked the ingredient page and they only had 28 calories for the rice. One cup of cooked brown rice has 216 calories and since this recipe serves 4 I know that one cup of cooked is the serving size. So we can safely add 188 calories to the recipe bringing the total to 359. - 4/19/13

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  • Thanks for sharing this recipe. - 10/16/17

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  • nice - 10/1/17

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  • Good
    - 9/30/17

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  • This looks like a simple delish recipe to try cooking with my young adult daughter who loves to eat but not to cook. - 9/24/17

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  • add thinly chopped bok choy - 9/23/17

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  • it's ok. love the veggies, but use soy sauce for more flavor. - 9/19/17

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  • This is a simple, incredibly tasty recipe that is a staple at my sister's house! - 9/18/17

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  • It was very good . The family loved. - 9/17/17

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  • We enjoy this on a regular vasis - 9/16/17

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  • Yum - 9/16/17

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  • I have had this before and for me it's okay but I am not fond of oriental foods. - 9/16/17

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  • I cut this recipe in half for DH and myself and it's very good. I love Chinese food. - 9/16/17

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  • Delicious - 9/16/17

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  • Looks good! - 9/16/17

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  • yummy - 9/16/17

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  • One of my favorites! - 9/16/17

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  • Very similar to my recipe but I like soy sauce. - 9/16/17

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  • My son loves Chinese food and he loved this! Thanks for making it available. - 9/16/17

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  • One good Husband is worth two good Wives;
    for the scarcer things are, the more they're valued.
    - Benjamin Franklin
    - 9/16/17

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  • So good. - 9/16/17

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  • yummy - 9/16/17

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  • this is so good I did it the quick way with pre-cut veggies and lots of cabbage (my favorite ) it was so good and left overs were awesome - 9/16/17

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  • Love rice! - 9/16/17

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  • yum! - 9/16/17

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  • Sounds so good - 9/16/17

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  • I'm going to try this one. Looks good. - 9/16/17

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  • husband loved this... - 9/16/17

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  • I used sesame oil instead of cooking spray, it carries flavor better. And the sauce/water mixture needs a small amount of cornstarch to be able to coat the food rather than soak it. - 9/16/17

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  • This is a great recipe. I just add more hot to it. - 9/16/17

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  • Great - 9/16/17

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  • Awesome recipe - 9/16/17

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  • Loved this! - 9/16/17

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  • My hubby loves chicken fried rice. - 9/16/17

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  • Yummy - 9/16/17

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  • Great! I like changing up the veggies I add, too. Nice. - 9/16/17

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  • Delicious, but being diabetic, the amount of carbs scare me. - 9/16/17

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  • Yummy! - 8/17/17

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  • - 8/16/17

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  • Good, and useful to clean out left over vegetables. - 8/13/17

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  • We'll have to give this one a try! - 7/13/17

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  • Definitely sounds better than take out. - 6/22/17

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  • Used a meat-free chicken product. It was good! - 5/6/17

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  • I loved the combination of the chili sauce instead of the normal soy sauce used! The veggie combination, as I normally use a variety of them, makes this such a healthy dish. I sautéed my chicken before adding it to the remainder of the ingredients. Oh, yeah! - 5/6/17

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  • yummy - 4/24/17

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  • Even I can make this. - 3/25/17

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  • NEW one to me...yummy! - 3/18/17

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  • Great recipe with the vegetables. - 3/12/17

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  • My husband really liked this recipe. I know I'll make it again!!! - 3/11/17

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  • This is pretty good chicken and different - 3/11/17

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  • If you look at the ingredients you can figure 12 oz chicken will make 4-3oz svgs, so I'd divide the entire recipe into four servings, each over 1/2 c. of the rice. I think it sounds pretty good and look forward to trying it. - 3/9/17

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  • Can't wait to try this, however, I think I will replace the rice with riced cauliflower instead - 3/4/17

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  • Easy enough! - 2/12/17

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  • I love this ! - 2/10/17

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  • I prefer the whole eggs to the egg whites. - 2/5/17

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  • thanks for the recipe planning to make it soon sure it will taste great - 2/5/17

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  • This is yummy! - 2/2/17

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  • Does anyone moderate this site, check these comments? If this is a recipe by Chef Meg, l am very disappointed. No information on serving size!! How much equals one serving, or at least how many servings the recipe makes!! - 9/16/16

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  • I have done something similar using vegetables cooked using water-less slow cooking instead of rice. - 9/16/16

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  • Korri that is exactly what I was thinking! - 8/10/16

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  • I wish people would put what a serving is and how many servings are in the recipe - 7/20/16

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  • This was a nice change in using brown rice and it is delicious, I didn't change a thing other than adding sliced spring green onions. - 4/13/16

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  • Great recipe!!! I used some of the tips from others and it really is better than takeout!! - 2/16/16

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  • Made this tonight with our left over chicken. My husband couldn't stop talking about how great it was! I thought so too. No more take outs for fried rice. Try it! - 1/13/16

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  • This hit the spot! I used extra veggies I had already chopped in fridge. Very good. - 5/10/15

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  • Really good. Will make often. Skipped the chicken since we were having it as a main dish. Also left out the broccoli (don't like it). - 3/1/15

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  • This came out blah. I substituted soy sauce for the garlic sauce & green onion for reg because I had them on hand. My rice & chicken were leftovers from previous meals so it went together pretty quickly. I liked that it has lots of fresh veggies. Its too bad the flavor was so blah. - 1/6/15

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  • It lacked flavor (nothing a little soy sauce couldnt fix) but that's mainly because of my own doing, loved this recipe- definitely doing it again - 12/28/14

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  • Very good, popular with the kids and husband. Easy to make, useful way to throw a bunch of leftovers into a healthy dish. Added red bell peppers, peas, corn, green beans, essentially tripling the veggie content. You can't add too many! I also added some soy sauce for flavor. - 5/17/14

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  • Made this again tonight. Used SparkRecipe (slow cooker brown rice) to make the rice. Used olive oil (need to buy more sesame oil). Used sriracha sauce & Szechuan tomato sauce. Vegetables - cauliflower, red cabbage & red pepper. No mushrooms - we hate 'em. No carrots - we ran out. Delicious. - 4/26/14

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  • I substituted peas for the broccoli and next time I'll make it using whole eggs. I just like the taste better with whole eggs rather than egg whites. This recipe is a keeper! - 4/1/14

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  • Good flavor, but I felt like it needed salt. Wished I had had some low sodium soy sauce. - 1/23/14

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  • Delicious - 1/2/14

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  • I made this last week. I used tiny shrimp instead of chicken because that's what i had. I also added loads more veggies. This was really good! g - 12/30/13

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  • This is one of our favorite meals! My husband & I have it usually once each week but since I have been cooking this for a few years now, I do leave out most of the spices you have in this recipe. I use garlic, salt and pepper then we add soy sauce (lite) to our serving when ready to eat. - 11/4/13

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