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This was really yummy! another quick and easy dinner!!
Enjoy!
hugs,
peg
Chicken Carrot Fried Rice
Country Woman
A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep: 15 min. Cook: 20 min.
Ingredients:
3/4 pound boneless skinless chicken breasts, cubed
4 tablespoons soy sauce, divided
2 garlic cloves, minced
1-1/2 cups chopped fresh broccoli
3 green onions, sliced
2 tablespoons canola oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 teaspoon pepper
Directions:
In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. Yield: 4-6 servings.
Nutrition Facts
One serving: (1 cup) Calories: 269 Fat: 6 g Saturated Fat: 1 g Cholesterol: 31 mg Sodium: 660 mg Carbohydrate: 35 g Fiber: 2 g Protein: 17 g
http://www.tasteofhome.com/Recipes/Chicken-Carrot-Fried-Rice
Recipe source: all-simple-recipes yahoo group, submitted by Beth Layman
This was really yummy! another quick and easy dinner!!
Enjoy!
hugs,
peg
Chicken Carrot Fried Rice
Country Woman
A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep: 15 min. Cook: 20 min.
Ingredients:
3/4 pound boneless skinless chicken breasts, cubed
4 tablespoons soy sauce, divided
2 garlic cloves, minced
1-1/2 cups chopped fresh broccoli
3 green onions, sliced
2 tablespoons canola oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 teaspoon pepper
Directions:
In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. Yield: 4-6 servings.
Nutrition Facts
One serving: (1 cup) Calories: 269 Fat: 6 g Saturated Fat: 1 g Cholesterol: 31 mg Sodium: 660 mg Carbohydrate: 35 g Fiber: 2 g Protein: 17 g
http://www.tasteofhome.com/Recipes/Chicken-Carrot-Fried-Rice
Recipe source: all-simple-recipes yahoo group, submitted by Beth Layman