Put chicken in bowl with brown sugar, sherry and soy sauce. Mix together.
Marinate, turning occasionally for at least 3 hours.
Bring a large sauce pan of rice to the boil.
While water is boiling remove chicken from marinade, reserving the marinade.
Heat oil in a fry pan or wok on medium heat.
Cook chicken on one side for 5 minutes.
Turn and cook on other side for 4 minutes.
Place half the ginger and the rice in the boiling water and cook for 10 minutes.
Add marinate and 1/4 cup water to the chicken. Cook a further 5-6 minutes.
Drain rice and stir through remaining ginger and chives.
Serve chicken on bed of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 87mg||27 %|
|Sodium 120.5mg||4 %|
|Potassium 1738.4mg||46 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 92.4g|
|Protein 47.7g||68 %|
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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: 730
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