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Chicken Cooked with Rice

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Submitted by cantona

Ingredients

1 ½ 355
CUPS ML LONG GRAIN RICE
8 231.2
OUNCES ML/G CHICKEN THIGHS, BONELESS, SKINLESS
boneless, skinless
1 15
TABLESPOON ML SOY SAUCE, LIGHT
2 1E+1
TEASPOONS ML SOY SAUCE, DARK
2 1E+1
TEASPOONS ML RICE WINE
or dry sherry
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML SESAME OIL
1 5
TEASPOON ML CORNSTARCH
1 ½ 23
TABLESPOONS ML PEANUT OIL
2 1E+1
TEASPOONS ML GINGER
fresh, peeled, minced
garnish
1 15
TABLESPOON ML SOY SAUCE, DARK
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped

Directions

Put rice in clay pot or medium-sized pot with water to cover about 1-inch.

Bring rice to boil; cook until most water evaporates.

Reduce heat to low and cover tightly.

Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch.

Heat wok or large sauté pan until hot.

Add oil and ginger; stir-fry for 10 seconds.

Add chicken, and stir-fry for 2 minutes.

Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes.

Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 456 31% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 1189mg 50%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 4%
Sugars g
Protein 38g
Vitamin A 3% Vitamin C 1%
Calcium 3% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 
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