• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken and Rice Stirfry

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 lb Skinless boneless chicken
  • Breast -- cubed
  • 2 Stalks celery -- diced
  • 1 lg Carrot -- diced
  • 1 lg Onion -- cut in quarters
  • 1 ts Chicken bouillon -- powder
  • 1 cn Chicken broth
  • 2 1/2 c Water
  • 1 1/2 c Rice
  • 3 tb Soy sauce, low sodium -- to
  • Taste
  • 2 Cloves garlic -- crushed


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

In wok or large pan heat 1/2 cup of water, bouillon and garlic over
heat. Add prepared vegetables and chicken. Stir fry till vegetables are
tender and chicken is cooked through, about 15 minutes. Add cooked rice
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,
Fat - 2.2g, 6.9% CFF

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