Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
610
Calories
35g
Protein
31g
Fat
45g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
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 tablespoon vegetable oil
- 1/2 pound boned and skinned chicken breast, cut in small pieces
- 1 10-ounce package frozen Chinese- or Japanese-style stir-fry
- vegetables with seasonings
- 2 cups hot cooked rice
- =
Directions
1
Remove seasoning pouch from vegetable package; reserve.
2
Heat oil in large skillet over medium-high heat; add chicken. Stir-fry until chicken loses pink color; push to side of skillet. Add vegetables. Do not add oil to vegetables as directed on package. Cover and cook 2 minutes, stirring once. Sprinkle vegetables with reserved seasonings; add water as directed. Cook and stir 30 seconds. Serve over fluffy rice.
Recipe sourced from
fandom