*  Exported from  MasterCook  *

                        CHICKEN AND RICE STIRFRY

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Skinless boneless chicken
                       Breast -- cubed
  2                    Stalks celery -- diced
  1       lg           Carrot -- diced
  1       lg           Onion -- cut in quarters
  1       t            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 minutes.
    In wok or large pan heat 1/2 cup of water, bouillon
 and garlic over med-high heat.  Add prepared
 vegetables and chicken. Stir fry till vegetables are
 tender and chicken is cooked through, about 15
 minutes. Add cooked rice and 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, Total Fat -
 2.2g, 6.9% CFF

 Recipe By     : Linda

 From: [email protected]               Date: Fri, 12
 Jul 1996 23:38:41 -0400



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