Chicken Delight
A Uncategorized recipe with chicken breasts boned and split, long grain rice, oil. Ready in –, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Remove fat or gristle from chicken.
chicken breasts boned and split(2 lb)chicken bouillon cube(1) - 2
Split each piece into 2 thin layers, then cut layers into strips about 2-inches long, 1/4-inch wide.
chicken breasts boned and split(2 lb)long grain rice(1 c)celery cut in 2-inch pieces(3 stalks) - 3
Cook rice according to package directions (omit margarine).
long grain rice(1 c) - 4
Heat oil in skillet or wok, add chicken.
chicken breasts boned and split(2 lb)oil(3 tbsp)chicken bouillon cube(1) - 5
Stir constantly until chicken turns white and is slightly brown (approximately 2 minutes).
chicken breasts boned and split(2 lb)chicken bouillon cube(1) - 6
Turn heat to medium and add peppers, celery, onion, bouillon cube, water chestnuts, salt, ginger and water.
green pepper chopped fine(1)celery cut in 2-inch pieces(3 stalks)small onion chopped fine(1)chicken bouillon cube(1)water chestnuts drained and sliced thick(1/2 c)salt(1 tsp)fresh ginger chopped fine(1/4 tsp)water(3/4 c) - 7
Make a smooth paste of arrowroot and soy sauce and stir in chicken mixture until smooth.
chicken breasts boned and split(2 lb)chicken bouillon cube(1)arrowroot powder(1 tsp)soy sauce(1 tsp) - 8
Cook gently 6 to 7 minutes, tightly covered.
- 9
Add bean sprouts to cooked vegetables; cover and cook gently another 2 minutes.
can bean sprouts drained thoroughly(1 lb) - 10
Each serving consists of 1/2 cup cooked rice with 1 cup chicken mixture.
chicken breasts boned and split(2 lb)long grain rice(1 c)chicken bouillon cube(1) - 11
Exchanges per serving - 1 serving = 1 bread, 1 1/2 fat, 3 meat, 1 "A" 1 "B" vegetable.
- 12
Yields 5 servings, 398 calories per serving.
Rate this recipe
You might also like
:max_bytes(150000):strip_icc()/1318057-LGPT-eb7dd47e58284df695cbfd443b2589f4.jpg)
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chicken Delight
A Uncategorized recipe with chicken breasts boned and split, long grain rice, oil. Ready in –, serves 5.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
Remove fat or gristle from chicken.
chicken breasts boned and split(2 lb)chicken bouillon cube(1) - 2
Split each piece into 2 thin layers, then cut layers into strips about 2-inches long, 1/4-inch wide.
chicken breasts boned and split(2 lb)long grain rice(1 c)celery cut in 2-inch pieces(3 stalks) - 3
Cook rice according to package directions (omit margarine).
long grain rice(1 c) - 4
Heat oil in skillet or wok, add chicken.
chicken breasts boned and split(2 lb)oil(3 tbsp)chicken bouillon cube(1) - 5
Stir constantly until chicken turns white and is slightly brown (approximately 2 minutes).
chicken breasts boned and split(2 lb)chicken bouillon cube(1) - 6
Turn heat to medium and add peppers, celery, onion, bouillon cube, water chestnuts, salt, ginger and water.
green pepper chopped fine(1)celery cut in 2-inch pieces(3 stalks)small onion chopped fine(1)chicken bouillon cube(1)water chestnuts drained and sliced thick(1/2 c)salt(1 tsp)fresh ginger chopped fine(1/4 tsp)water(3/4 c) - 7
Make a smooth paste of arrowroot and soy sauce and stir in chicken mixture until smooth.
chicken breasts boned and split(2 lb)chicken bouillon cube(1)arrowroot powder(1 tsp)soy sauce(1 tsp) - 8
Cook gently 6 to 7 minutes, tightly covered.
- 9
Add bean sprouts to cooked vegetables; cover and cook gently another 2 minutes.
can bean sprouts drained thoroughly(1 lb) - 10
Each serving consists of 1/2 cup cooked rice with 1 cup chicken mixture.
chicken breasts boned and split(2 lb)long grain rice(1 c)chicken bouillon cube(1) - 11
Exchanges per serving - 1 serving = 1 bread, 1 1/2 fat, 3 meat, 1 "A" 1 "B" vegetable.
- 12
Yields 5 servings, 398 calories per serving.
Rate this recipe
