Garlic chicken with fried veggies and rice.
Add half of the canola oil to pan heated to medium high. Add the garlic and stir 2 minutes. Add the chicken, stirring often, and cook until no pink and slightly browned. Transfer chicken from pan to another dish.
Add the vegetables to the hot pan. Drizzle the other half of the canola oil over the vegetables. Fry the veggies until crisp tender. Add the soy sauce.
Spread the veggies to outside of pan, making a place in the middle to cook the egg. When egg is cooked, add prepared rice and chicken and continue to stir fry. Add more soy sauce if needed. Stir fry until rice is slightly browned.
Don't overcook the vegetables!
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Serving Size: 1 Serving (741g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 577 | ||
Calories from Fat: 220 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 317.9mg | 98 % | |
Sodium 352.7mg | 12 % | |
Potassium 2043.8mg | 54 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 37.2g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database 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: 577
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