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Try this Chicken and Rice Stirfry recipe, or contribute your own. "Celery" and "Low-fat" are two of the tags cooks chose for Chicken and Rice Stirfry.
"This was easy and very good! I used brown minute rice and added some chopped fresh broccoli, water chestnuts, and cashews!!! "- ssbias
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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
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ChrisPydtank 8 months agodid not like it. it has limited flavour. if you add some more flavour, but i cant put my finger on it. i added salt and pepper after serving, elevated it. sorry, just aint my cup of tea. thanks for sharing this.
babybooky 1 year ago
aurora_odet 1 year agoVery bland :(
ssbias 2 years agoThis was easy and very good! I used brown minute rice and added some chopped fresh broccoli, water chestnuts, and cashews!!!
Amw019 2 years agoEasy and tasty! Will be making again soon.
promfh 8 years agoThis is a quick and easy meal and a great way to use up leftovers.