Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
477
Calories
38g
Protein
4g
Fat
68g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Apricot | 1 medium (35g) | 17 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Syrup | not in our table | 0 |
| Sauce | 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
- =
- 1/2 10- to 12-ounce package frozen breaded chicken chunks
- 1 8-3/4-ounce can apricot halves in syrup, drained
- 1 8-ounce package frozen sugar snap peas
- 2 tablespoons bottled sweet and sour sauce
- 1 teaspoon soy sauce
- 1 cup hot cooked rice
- =
Directions
1
Bake chicken chunks according to package directions.
2
Meanwhile, heat apricots, peas, sweet and sour sauce and soy sauce in medium saucepan over medium heat until peas are tender crisp. Stir chicken into apricot mixture. Serve chicken mixture over rice.
Recipe sourced from
fandom