Chicken and Rice
Created by elsie on January 2, 2012
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #3815
Ingredients
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 2 cups cooked chicken (chopped or cubed)
- 2 garlic cloves, minced
- 1 1/2 cups frozen vegetables (of your choice. I use a blend that includes…carrots, broccoli, water chestnuts, red peppers and sweet soy beans)
- 1 ounce cashew nuts (1 small bag, individual size 1 ounce)
- 1 cup long-grain rice, cooked
How to Make
-
Step 1: In a skillet, heat the frozen vegetables in 1/2 cup of chicken broth about 5-10 minutes, or until vegetables are heated through and tender.
-
Step 2: Add the chicken, garlic, and some salt and pepper to suit your taste; heat 1-2 minutes or just enough to reheat the chicken.
-
Step 3: In a small cup or bowl, add the other 1/2 cup of broth and cornstarch and mix until well blended; add mixture to the skillet and mix until thickened.
-
Step 4: Spoon the chicken-vegetable mixture over plates of hot rice. Sprinkle a few cashews on top. Garnish with chopped Parsley.
Nutritional Facts
- Serving Size: 1 (197.2 g)
- Calories 156.1
- Total Fat - 4.2 g
- Saturated Fat - 0.8 g
- Cholesterol - 34 mg
- Sodium - 475 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 4.1 g
- Sugars - 2.8 g
- Protein - 7.2 g
- Calcium - 31.7 mg
- Iron - 1.7 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg