Cut chicken into 14 pieces. Marinate overnight in soy sauce, wine, garlic, ginger and sesame oil. Heat the peanut oil in a large deep skillet, add the chicken (reserve the marinade), and brown well on allsides. Add the peppers and onions. Cook over low heat for 10 minutes, stirring frequently. Add the rice and cook 5 minutes. Add the water and left over marinade. Cover and cook until the liquid is absorbed. Turn mixture over from top to bottom. Add the scallions, snow peas, and waterchestnuts and soy sauce to taste. Recover and cook 5 minutes. Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted to MC-Recipe Digest V1 #679 by Peg Baldassari
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 6|
|Calories from Fat: 159 (30%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 78.4mg||24 %|
|Sodium 274.7mg||9 %|
|Potassium 504.8mg||13 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 56.5g|
|Protein 31.6g||45 %|
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Calories per serving: 538
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