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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: lunch / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 1 |
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Directions: 1. Prepare rice according to recipe, omit salt.
2. Rinse and pat dry vegetables; chop onion and bok choy (use both white part and green leaves)and slice mushrooms, set aside.
3. Rinse and pat dry chicken; on a separate cutting board slice chicken into thin strips.
4. Spray a nonstick skillet with cooking spray and heat on medium-high; sautA?i??A?AŠ chicken until no longer pink, about 3-5 minutes, remove from skillet and reserve.
5 Heat oil in same skillet; add onions, snow peas and teriyaki sauce, stir-fry for about 6 minutes: add bok choy and mushrooms and stir-fry for about 4 minutes more.
6 Add cooked chicken and heat through, about 1-2 minutes more. Serve over rice, garnished with sliced almonds.
Nutrition info: 225 calories, 26 g protein, 15 g carbohydrate, 7 g fat, 4 g fiber, 6 g sugar, 70 mg cholesterol, 429 mg sodium
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Rice, slow cooked
1 OR rice, brown
1 water
1 Either long grain or rice white |
Directions:
1. Place water
&
rice in saucepan over high heat until water boils.
2. Reduce heat to one above lowest and let simmer for 35 minutes.
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