Asian dish with chicken, water chestnuts, yellow onions, red bell peppers
Chop and dice bell peppers and onions. Cut chicken into approximately 1.5in square pieces. Two tablespoons of canola oil in a wok/skillet on med high heat. Add onion and stir for five minutes or until caramelized. Add chicken. Turn heat to high. Stir frequently for eight minutes. MAKE SURE CHICKEN IS COOKED THOROUGHLY. Add bell peppers turn heat to med high. Stir for 2 minutes. Add water chestnuts and La Choy sauce ancestor for 3 minutes. In a small sauce pan add two cups of water and bring to a boil. Turn heat to low and add rice and stir for 15 minutes. Make sure to not over cook.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 319 | ||
Calories from Fat: 43 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 78.9mg | 24 % | |
Sodium 91.5mg | 3 % | |
Potassium 447.3mg | 12 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 30.6g | ||
Protein 34.4g | 49 % | |
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: 319
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