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Prep 10min
Total35min
Servings4
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Ingredients
1
cup uncooked regular long-grain rice
1
pound boneless skinless chicken breast halves
1/2
teaspoon peppered seasoned salt or 1/4 teaspoon salt
1
bag (1 pound) fresh stir-fry vegetables (4 cups)
1/2
cup water
1/2
cup classic-style stir-fry sauce
1
tablespoon honey
2
cups chow mein noodles
1/4
cup cashew pieces
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Steps
1
Cook rice as directed on package.
2
While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
3
Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4
Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
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You won't find chop suey in China; it's actually a Chinese-American dish dating back to the mid-nineteenth century.
Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow (Chinese) pea pods and 1/2 cup coarsely chopped onion.
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Nutrition Facts
Serving Size:1 Serving
Calories
580
Calories from Fat
155
Total Fat
17 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
2240 mg
Potassium
720 mg
Total Carbohydrate
75 g
Dietary Fiber
5 g
Protein
37 g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
36%
36%
Calcium
8%
8%
Iron
32%
32%
Exchanges:
5 Starch; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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