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Suggest a better descriptionCook chicken in hot oil in large skillet over medium-high heat 5 to 7 minutes, turning once. Remove from pan; drain on paper towels. Stir in vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and salt. Cook until thoroughly heated, about 2 to 3 minutes. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 402 | ||
Calories from Fat: 49 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 114.9mg | 4 % | |
Potassium 98.3mg | 3 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 74.8g | ||
Protein 7.6g | 11 % | |
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: 402
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