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Chicken and Rice Stirfry
6 Servings
100% would make this recipe for Chicken and Rice Stirfry again.
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Chicken and Rice Stirfry Ingredients
1 lb Skinless boneless
chicken
1 cn
Chicken broth
Breast --
cube
d
2 1/2 c Water
2 Stalks
celery
-- diced
1 1/2 c
Rice
1 lg
Carrot
-- diced
3 tb
Soy sauce
, low sodium -- to
1 lg
Onion
-- cut in quarters
Taste
1 ts Chicken
bouillon
-- powder
2 Cloves
garlic
-- crushed
Instructions for Chicken and Rice Stirfry
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 Recipe By : Linda Posted to MC-Recipe Digest V1 #156
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bouillon
Carrot
Celery
Chicken
Chicken Broth
Garlic
Onion
Rice
Soy Sauce
Low fat
Celery
Chicken
Chicken Broth
Carrot
Garlic
Onion
Rice
Soy Sauce
for
flavor
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James
by
warcraftdog
This is a quick and easy meal and a great way to use up leftovers.
promfh
on Jul 24 2005 10:42AM
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