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Ingredientes
- 1 1/3 c. water
- 1/2 teaspoon salt
- 1 1/3 c. 5-minute rice
- 1 tbsp. cornstarch
- 1 tbsp. oriental sesame oil
- 1 tbsp. + 2 teaspoon soy sauce
- 3/4 c. chicken broth (See Note)
- 1 tbsp. vegetable oil
- 12 ounce. thin sliced chicken cutlets, cut cross wise into thin strips (2 c.)
- 1 teaspoon chopped garlic
- 1 (16 ounce.) bag frzn mixed broccoli, red peppers & bamboo shoots
- 1 c. 1" pcs sliced green onion
Direcciones
- Bring water and salt to boil in covered medium size saucepan. Stir in rice; cover, remove from heat and let stand while preparing chicken. Stir cornstarch, soy sauce, sesame oil and broth in a c. till blended. Heat vegetable oil in wok or possibly large, deep non-stick skillet over high heat till warm but not smoking. Add in chicken and garlic, stir fry 1 minute till chicken starts to brown. Stir in vegetables and green onions; cover and cook 3 to 4 min, stirring occasionally, till vegetables are warm and chicken is cooked through. Stir cornstarch mix again; pour into wok and bring to a boil, stirring constantly till sauce is thick and clear. Spoon over rice. Makes 4 servings. NOTE: If making broth with bouillon cube and warm water, let broth cold before adding cornstarch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 283 | 63% |
| Total Fat 31.63g | 40% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.18g | |
| Cholesterol 87mg | 29% |
| Sodium 1607mg | 67% |
| Potassium 761mg | 22% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.59g | 2% |
| Protein 27.23g | 44% |
