Heat a Dutch oven over medium - high heat. Add oil to pan; swirl to coat. Add onion and garlic, saute' ~ 2minutes. Add Chicken Stock; boil. Stir in rice; reduce and simmer 16 minutes. Combine juice, cornstarch,salt, pepper and egg in a small bowl, stirring with a whisk. Slowly pour egg mix into broth, stirring constantly with the whisk. Add chicken. Cook until thick and rice is done about three minutes. Top with chopped parsley and basil.
Whisk Constantly as you add the egg mixture so that it doesn't scramble.
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|Serving Size: 1 Serving (2205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 117.8mg||36 %|
|Sodium 6432.2mg||222 %|
|Potassium 2139.5mg||56 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 34.9g|
|Protein 70.1g||100 %|
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Calories per serving: 589
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