How To make Chicken and Rice Stirfry
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: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 -0400
How To make Chicken and Rice Stirfry's Videos
One Pot Chicken & Rice for those that hate doing dishes
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Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
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Macros entire pan: 627calories, 69C, 16F, 57P
Jasmin rice 50g
chicken breast 180g
onion 1
red bell pepper 1
carrot 1
peas frozen 50g
egg 1
soy sauce 20g
garlic paste, ginger paste 1tsp each
msg, salt to taste
Directions:
Wash the rice under cold water. Cook it in a pot or rice cooker. After the rice is done, switch off the heat, remove the lid and let it sit for 1 minute so the water gets evaporated.
In the meantime dice vegetables. Cut chicken breast into bite-sized pieces. prepare egg, peas, and soy sauce.
Fry chicken breast on high heat for 30 seconds on each side. Don't overcook the chicken. Remove it from the pan. Add oil to the pan and add vegetables. Fry on medium heat for 3-4 minutes until soft. Add in garlic and ginger paste and keep frying for 20 seconds.
Add rice to the pan that should be done by now. Stir everything and fry for 1 minute. Make space in the pan, add oil and crack in the egg. Scramble the egg and then combine everything. Add frozen peas and keep frying for 30 seconds until they are thawed.
Add a pinch of MSG, and add back in the chicken and the soy sauce. Give everything a last stir. Taste for salt. Done!
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Chicken and Rice Noodle Stir Fry | Khin's Kitchen
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Chicken and Rice Noodle Stir Fry | Khin's Kitchen
Chicken and Rice Noodle Stir Fry is a perfect combination of tender chicken slices, rice noodles and colorful crisp vegetables. This delicious quick and easy stir fry rice vermicelli noodle dish can be made with minimum efforts.
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INGREDIENTS
150 g Chicken breast or thigh
120 g Rice vermicelli noodles ( dry )
1 Small carrot ( Julienne )
½ Onion ( thin sliced )
10-12 Green beans ( cut half )
2-3 Spring onions ( cut 2 pieces )
2-3 tbsp Vegetable oil
Stir Fry Sauce
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
¼ tsp White pepper
Chicken Marinade
1 tbsp Light soy sauce
1 tsp Sesame oil
¼ tsp White pepper
Chicken Fried Rice
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Light Soy Sauce
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Chicken Fried Rice
Serves 2
Ingredients
2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tbsp butter
2 eggs, beaten, seasoned with salt
2 Tbsp cooking oil
2 cloves garlic, chopped (approximately 1 1/2 tsp)
1 1/2 tsp chopped ginger
1/2 cup small diced onion (approximately 1/2 of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz)
1/4 cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old
1/4 cup frozen peas, optional
4 green onions, chopped
sesame seeds for garnish
salt and pepper