Ingredients

  • 1/2 pound long-grain rice
  • 3 tablespoons oil
  • 3 tablespoons soy sauce
  • 1 1/3 pounds chicken breast (diced)
  • 1 red bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 onion (peeled and sliced)
  • 1/4 pound frozen peas
  • 3/4 cup vegetable stock

Directions

  1. Rinse the rice in cold water then place it in a saucepan with fresh cold water. Bring to the boil and simmer for about 8 mins. Drain well.
  2. Heat 2 tbsp of the oil in a large nonstick frying pan. Add the rice and fry over medium heat for about 8 mins. Season to taste and add 1-2 tbsp of the soy sauce. Heat the remaining 1 tbsp of oil in another pan. Season the chicken and fry over high heat, turning often, for 2-3 mins. Turn down the heat and add the peppers, onions and peas. Sauté for about 3 mins more, then add the remaining 1 tbsp of soy sauce and the vegetable stock. Bring to a boil and season to taste. Serve the chicken and vegetables over the rice.
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NutritionView more

530Calories
Sodium44%DV1060mg
Fat25%DV16g
Protein76%DV39g
Carbs19%DV57g
Fiber16%DV4g

PER SERVING *

Calories530Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2.5g13%
Trans Fat
Cholesterol95mg32%
Sodium1060mg44%
Potassium860mg25%
Protein39g76%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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