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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Poultry Recipes

Date Added: September 12, 2009


1 Unit Chicken Breast boned, skinned cut in bite-size pieces
1 Slice Ginger fresh, diced fine
1 Unit Clove Of Garlic pressed
2 Tablespoons Soy Sauce light
1 1/2 Teaspoons Sesame Oil to taste
2 Tablespoons Canola Oil or vegetable oil
1/2 Cup Onion chopped
4 Unit Mushrooms fresh, diced fine
2 Unit Zucchini cut into cubes
1 Tablespoon Cilantro fresh, chopped fine
1 Cup Rice cooked
3/4 Cup Chicken Broth or as needed
1/4 Cup Almond chopped and toasted
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1. Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2 tablespoons soy sauce.

2. stir to coat and let stand while preparing the remaining vegetables.

3. Put the canola oil into a medium sized skillet (or wok).

4. Saute the onions until they are limp. Add the mushrooms and saute until they give up their juice.

5. Remove the vegetables and reserve. Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook until it it cooked through and slightly browned.

6. Add the zucchini and cilantro, and stir fry 3 minutes.

7. Add the rice, the reserved vegetables and enough of the chicken stock to keep the rice from sticking.

8. Cook only briefly to allow everything to heat through.

9. Add the almonds and serve immediately. Note: This is a dish I often make when I have leftover rice, and I very often use up different cooked vegetables in this dish.

10. With cooked vegetables, simply cut them into small cubes, or julienne and add them just early enough so that they will be well heated.

11. Try not to use vegetables that will become mushy with the heating, you will want them to still be tender-crisp.

12. We often use carrots, broccoli, even spinach.


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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Tree Nuts, Gluten, Mushroom, MSG, Poultry, Rice, Almonds, Sesame Seeds, Garlic, Cilantro, Onion allergies.
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