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Add a photoServings: 8
Ingredients
- 2 c. rice
- 1 pound boneless chicken breast, cubed
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 3 tbsp. oil
- 1 slice ginger (or possibly 1/2 teaspoon pwdr)
- 1 scallion, minced
- 1 can mushrooms
- 1 tbsp. sherry
- 2 tbsp. soy sauce
- 1/4 teaspoon sugar
Directions
- 1. Wash rice thoroughly in cool water. Put in pot and cover with cool water 1" over top of rice. Set aside.
- 2. Mix chicken and salt, cornstarch and 1 Tbsp. oil in bowl.
- 3. Heat 2 Tbsp. of oil in wok to 275 degrees. Stir fry ginger and scallion 1 minute. Pour in chicken and stir fry 1 minute at 400 degrees. Add in mushrooms, sherry, soy sauce and sugar. Stir fry 1 minute longer; set aside.
- 4. Cook rice. Pour cooked rice into wok.
- 5. Spread chicken mix over rice. Cover and cook on low heat 20 to 25 min.
- 6. Toss together and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 86 | 28% |
| Total Fat 9.66g | 12% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.19g | |
| Cholesterol 29mg | 10% |
| Sodium 618mg | 26% |
| Potassium 191mg | 5% |
| Total Carbs 38.99g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.77g | 1% |
| Protein 13.36g | 21% |
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