Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
966
Calories
44g
Protein
59g
Fat
68g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 2 tsp oil
- 1 lb boneless skinless chicken breasts, cut into strips
- 3 cups frozen stir-fry vegetables, thawed
- ¼ cup Asian sesame with ginger dressing
- 2 tbsp soy sauce
- 1 tbsp honey
- ¼ cup chopped peanuts
- 4 cups hot cooked instant white rice
Directions
1
Heat oil in large skillet on medium-high heat.
2
Add chicken; cook and stir 7 minutes or until no longer pink.
3
Add vegetables, dressing, soy sauce and honey; mix well.
4
Cook an additional 2 minutes or until heated through.
5
Sprinkle with peanuts.
6
Serve over the rice.
Recipe sourced from
fandom