Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and set aside with the cover on.
Meanwhile, heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the chicken, season with ? tsp. each salt and pepper, and cook, stirring occasionally, until light golden-brown, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, bay leaf, and pepper. Bring to a boil, reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaf.
Just before serving, uncover the rice and fluff it with a fork. Serve the chicken and sauce over the rice.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 139.4mg||43 %|
|Sodium 1749.6mg||60 %|
|Potassium 499.7mg||13 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 26.1g|
|Protein 38.5g||55 %|
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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: 346
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