1
bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
1/3
cup stir-fry sauce
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Steps
1
Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
2
Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
3
Cut the chicken into bite-size pieces on the cutting board, using the knife.
4
Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
5
Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
6
Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.
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Measuring cups
Large saucepan with lid
Wooden spoon
Pot holder
Plastic cutting board
Small sharp knife
Measuring spoon
Large skillet
Pancake turner
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
75mg
Sodium
1020mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
32g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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