Chicken And Rice Stirfry

* Exported from MasterCook *

CHICKEN AND RICE STIRFRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Skinless boneless chicken
Breast -- cubed
2 Stalks celery -- diced
1 lg Carrot -- diced
1 lg Onion -- cut in quarters
1 t Chicken bouillon -- powder
1 cn Chicken broth
2 1/2 c Water
1 1/2 c Rice
3 tb Soy sauce, low sodium -- to
Taste
2 Cloves garlic -- crushed

Mix 2 cups water and can of broth, bring to a boil.
Add rice, bring to a boil then cover and reduce heat
to simmer until liquid is absorbed. Approx 30 minutes.
In wok or large pan heat 1/2 cup of water, bouillon
and garlic over med-high heat. Add prepared
vegetables and chicken. Stir fry till vegetables are
tender and chicken is cooked through, about 15
minutes. Add cooked rice and stir well. Add soy sauce
and mix in.

NOTES : Make sure all visable fat is removed from
chicken before cooking. Chicken bouillon that is used
is Knorr. Per Serving - Calories - 287.7, Total Fat -
2.2g, 6.9% CFF

Recipe By : Linda

From: Adamsfmle@aol.Com Date: Fri, 12
Jul 1996 23:38:41 -0400



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