Skillet Chicken and Brown Rice Recipe

"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

Metric US

I've Tried It

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.