Place the stock, ginger and chilli in a pot over high heat and bring to the boil.
Add the rice, stirring once to distribute the rice evenly across the bottom. When the stock comes back to the boil, add the chicken arranging them around on top of the rice.
Turn the heat down to low and put on a tight fitting lid for 20 mins.
Finish with green onions and coriander and a little drizzle of soy sauce to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1840g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1786 | ||
Calories from Fat: 177 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 2082mg | 72 % | |
Potassium 2126.9mg | 56 % | |
Total Carbohydrate 328.9g | 97 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 323.4g | ||
Protein 62g | 89 % | |
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: 1786
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