Chicken and rice stirfry

6 Servings

Ingredients

Quantity Ingredient
1 pounds Skinless boneless chicken
Breast -- cubed
2 Stalks celery -- diced
1 large Carrot -- diced
1 large Onion -- cut in quarters
1 teaspoon Chicken bouillon -- powder
1 can Chicken broth
2½ cup Water
1½ cup Rice
3 tablespoons Soy sauce, low sodium -- to
Taste
2 Cloves garlic -- crushed

Directions

Mix 2 cups water and can of broth, bring to a boil. Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed.

Approx 30

minutes.

In wok or large pan heat ½ cup of water, bouillon and garlic over med-high

heat. Add prepared vegetables and chicken. Stir fry till vegetables are tender and chicken is cooked through, about 15 minutes. Add cooked rice and

stir well. Add soy sauce and mix in.

NOTES : Make sure all visable fat is removed from chicken before cooking.

Chicken bouillon that is used is Knorr. Per Serving - Calories - 287.7, Total

Fat - 2.2g, 6.9% CFF

Recipe By : Linda

Posted to MC-Recipe Digest V1 #156

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