*  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: Adamsfmle@aol.Com               Date: Fri, 12
   Jul 1996 23:38:41 -0400
  
 
 
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