Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 pound skinned and boned chicken breast cubes
- 1 cup uncooked rice
- 1/3 cup seedless raisins
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 17-ounce can apricot halves (drain; reserve syrup)
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- Chicken broth
- =
Directions
Cook onion and garlic in oil in large skillet over medium heat until tender but not brown. Add chicken; cook 2 minutes longer. Stir in rice, raisins, ginger, salt and pepper.
Mix apricot syrup, soy sauce and sherry with enough broth to make 2 cups; stir into rice mixture. Bring to a boil, stir once, reduce heat, cover, and simmer 25 minutes or until rice is tender and liquid is absorbed. Add apricot halves; heat thoroughly. Toss lightly.