Chicken and Vegetable Fried Brown Rice

Debby Maugans

Chicken and Vegetable Fried Brown Rice

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    Ingredients

    10 ounces (1 package) frozen cooked brown rice 1/2 cup slivered red bell pepper or packaged diced bell pepper mix
    2 teaspoons dark sesame oil, divided 1/2 cup packaged matchstick carrots
    3/4 pound chicken tenderloins, cut crosswise into 1/2-inch pieces 2 tablespoons low-sodium soy sauce
    2 cups packaged angel-hair slaw 1 teaspoon bottled or fresh grated ginger

    directions

    Total:
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    • 1

      Cook rice according to package directions. Heat 1 teaspoon oil in a nonstick wok or large skillet over medium-high heat.

    • 2

      Add chicken and stir-fry until cooked through, about 4 minutes. Remove from wok. Add remaining 1 teaspoon oil to wok; add slaw, peppers, carrots, and ginger. Stir-fry until just tender, 2 to 3 minutes.

    • 3

      Return chicken to wok; add rice and soy sauce. Stir-fry until hot and well combined, about 2 minutes. Makes 4 servings.

    nutritional information

    Calories:
    243.82
    Fiber:
    3.30 g
    Fat:
    8.08 g
    Folate:
    12.55 mcg
    Saturated Fat:
    1.31 g
    Calcium:
    21.72 mg
    Carbohydrates:
    28.09 g
    Protein:
    14.86 g
    Iron:
    1.21 mg
    Sodium:
    567.14 mg
    Monounsaturated Fat:
    0.98 g
    Polyunsaturated Fat:
    1.00 g
    Calories from Fat:
    30 %
    Exchanges:
    1 1/2 starches, 1/2 vegetable, 1 1/2 lean meat, 1 fat
    Cholesterol:
    22.05 g
    Carbohydrate Servings:
    2
    Potassium:
    174.81 mg
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