Honey-Mustard Chicken
INGREDIENTS:
3 c Water 1 Red bell pepper
3 tb Soy sauce, low sodium -- seeded and diced
1 ts Five-spice powder 1/4 c Green onion; thinly sliced
1/4 ts Salt; optional 1 (8 oz) Chicken breasts
1/8 ts Red pepper flakes -- no skin, boned, cooked
1 1/2 c Long-grain rice; uncooked -- cut in small cubes
3 tb Chicken broth, defatted 1 cn Waterchestnuts, well
2 ts Sesame oil -- drained; sliced
4 c Bok choy leaves & stems 2 ts Brown sauce
-- thinly sliced 2 ts Rice vinegar
3 c Water 1 Red bell pepper
3 tb Soy sauce, low sodium -- seeded and diced
1 ts Five-spice powder 1/4 c Green onion; thinly sliced
1/4 ts Salt; optional 1 (8 oz) Chicken breasts
1/8 ts Red pepper flakes -- no skin, boned, cooked
1 1/2 c Long-grain rice; uncooked -- cut in small cubes
3 tb Chicken broth, defatted 1 cn Waterchestnuts, well
2 ts Sesame oil -- drained; sliced
4 c Bok choy leaves & stems 2 ts Brown sauce
-- thinly sliced 2 ts Rice vinegar
Recipe by: Skinny One-Pot Meals -
ISBN 0-940625-75-X
In medium saucepan, stir together water, soy sauce, five-spice powder, salt, if desired, and red pepper flakes. Add rice. Cover and bring to a boil. Reduce heat and cook 20 mins or until water is absorbed and rice is tender.
When rice is done, combine broth and oil in large, non-stick skillet. Add bok choy, red pepper, and green onion and cook over medium-high heat, stirring, 2 to 3 mins. Add cooked rice, cooked chicken, water chestnuts, brown sauce, and vinegar and cook and additional 3 to 4 mins or until flavors are well blended.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 252 Fat (gm) 2.7 Sat. fat (gm) 0.5 Cholesterol (mg) 15 Sodium (mg) 393 Protein (gm) 11 Carbohydrate (gm) 45 % Calories from fat 10
ISBN 0-940625-75-X
In medium saucepan, stir together water, soy sauce, five-spice powder, salt, if desired, and red pepper flakes. Add rice. Cover and bring to a boil. Reduce heat and cook 20 mins or until water is absorbed and rice is tender.
When rice is done, combine broth and oil in large, non-stick skillet. Add bok choy, red pepper, and green onion and cook over medium-high heat, stirring, 2 to 3 mins. Add cooked rice, cooked chicken, water chestnuts, brown sauce, and vinegar and cook and additional 3 to 4 mins or until flavors are well blended.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 252 Fat (gm) 2.7 Sat. fat (gm) 0.5 Cholesterol (mg) 15 Sodium (mg) 393 Protein (gm) 11 Carbohydrate (gm) 45 % Calories from fat 10