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Chicken and Vegetable Fried Brown Rice

Debby Maugans

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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