Chinese Chicken Stir Fry With Rice Recipe
Summary
Ingredients
| Peanut oil | 2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Skinless boneless chicken breast | 10 Ounce | |
| Garlic | 1 Clove (5 gm) | |
| Grated pared ginger root | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Paprika | 1⁄8 Teaspoon | |
| Thinly sliced onion | 1 Cup (16 tbs) | |
| Julienne cut red bell pepper | 1⁄2 Cup (8 tbs) | |
| Julienne-cut green bell pepper | 1⁄2 Cup (8 tbs) | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Canned chicken broth | 3⁄4 Cup (12 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Cooked long grain white rice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 914 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 3.9 g19.6%
Trans Fat 0.1 g
Cholesterol 164.4 mg54.8%
Sodium 1660.5 mg69.2%
Total Carbohydrates 98 g32.6%
Dietary Fiber 10.7 g42.8%
Sugars 14.3 g
Protein 78 g155.8%
Vitamin A 13.2% Vitamin C 31.9%
Calcium 13.2% Iron 32.2%
*Based on a 2000 Calorie diet
Directions
Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes.
Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender-crisp, 1 to 2 minutes.
In measuring cup or small bowl combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until mixture is thickened.
Arrange rice in a circle around edge of serving platter and spoon chicken mixture onto center of platter.
Chef
