Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
641
Calories
42g
Protein
18g
Fat
69g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Green Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp vegetable oil
- 8 oz boneless skinned chicken breast, sliced into strips
- ½ large sweet red pepper, chopped
- ½ cup chopped green onion
- 3 cups cooked brown rice
- 2 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 can (16 oz) early peas
Directions
1
Heat large non-stick skillet over medium heat.
2
Add 1 tablespoon oil.
3
Add chicken, red pepper and green onion; cook 5 minutes until chicken is cooked through.
4
Remove to plate.
5
Heat remaining tablespoon oil in skillet.
6
Add rice cook 1 minute.
7
Stir in soy, vinegar, peas; cook 1 minute.
8
Stir in chicken and vegetable mixture, covered 1 cup brown rice in 2½ cups water for 45 minutes.
9
Category:Cathy's Recipes
10
Category:Chicken breast Recipes
11
Category:Brown rice Recipes
12
Category:Pea Recipes
13
Category:Red bell pepper Recipes
14
Category:Rice vinegar Recipes
Recipe sourced from
fandom