Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; Saute 2 minutes.Add chicken stock; bring to a boil.Stir in rice;reduce heat, and simmer 16 minutes.Combine juice,cornstarch,salt,pepper and egg in a small bowl,stirring with a whisk.Slowly pour egg into broth mixture, stirring constantly with a whisk.Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (27%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 76.3mg||23 %|
|Sodium 1136.8mg||39 %|
|Potassium 968.1mg||25 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 46g|
|Protein 23g||33 %|
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Calories per serving: 389
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