CL Nov 2010
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1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 111 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 51.5mg | 2 % | |
Potassium 733mg | 19 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.1g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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