Chicken & rice stirfry
Chicken Rice Stir Fry Low Fat
Last updated 10/4/2011 7:50:15 PM. Recipe ID 9516. Report a problem with this recipe.
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Title: Chicken & rice stirfry
Categories: Low fat, Mom's recip, Tried and t
Yield: 6 Servings
1 lb Skinless boneless chicken
Breast -- cubed
2 Stalks celery -- diced
1 lg Carrot -- diced
1 lg Onion -- cut in quarters
1 ts Chicken bouillon -- powder
1 cn Chicken broth
2 1/2 c Water
1 1/2 c Rice
3 tb Soy sauce, low sodium -- to
2 Cloves garlic -- crushed
Mix 2 cups water and can of broth, bring to a boil. Add rice, bring
to a boil then cover and reduce heat to simmer until liquid is
absorbed. Approx 30 minutes.
In wok or large pan heat 1/2 cup of water, bouillon and garlic over
med-high heat. Add prepared vegetables and chicken. Stir fry till
vegetables are tender and chicken is cooked through, about 15
minutes. Add cooked rice and stir well. Add soy sauce and mix in.
NOTES : Make sure all visable fat is removed from chicken before
cooking. Chicken bouillon that is used is Knorr. Per Serving -
Calories - 287.7, Total Fat - 2.2g, 6.9% CFF
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