Skillet Chicken and Brown Rice
"This is a great skillet rice and chicken dish, it's easy also. In a rush? grab pre-cut veggies from the salad bar, a carton of egg whites, and heat-and-serve brown rice. Combine with leftover chicken, and dinner's ready in 15 minutes! "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (332.5 g)
- Calories 525.1
- Total Fat - 17.6 g
- Saturated Fat - 8.1 g
- Cholesterol - 146.3 mg
- Sodium - 1211 mg
- Total Carbohydrate - 72.4 g
- Dietary Fiber - 9.3 g
- Sugars - 10.7 g
- Protein - 21 g
- Calcium - 158.2 mg
- Iron - 4.6 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Mix the garlic sauce with 1/4 cup water and set aside. Heat 1 tablespoon oil in a wok or large sauté pan over medium heat. Add diced chicken, heat until cooked, about 5 minutes. Place the cooked chicken in a large bowl and set aside. Add 1 tablespoon oil to the skillet. Add in the egg stirring and tossing until cooked. Remove, chop the egg and add to the chicken.
Step 2
Add the onions, mushrooms, and carrots to the pan or wok, turn the heat to high, and for 2 minutes. Add the broccoli, garlic, and ginger, and cook for additional 2-3 minutes.
Step 3
Add the chicken, cooked egg and cold cooked rice back to the skillet. Add in the garlic sauce/ water mix. Season with salt and pepper, Stir over low heat until hot.
Tips
No special items needed.
1 Reviews
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