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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (375g) Recipe makes 4 servings |
||
| Calories 367 | ||
| Calories from Fat 53 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 795mg | 33% | |
| Potassium 526mg | 15% | |
| Total Carbohydrate 52.1g | 17% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 8.8g | ||
| Protein 25.1g | 50% | |
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Sweet and Spicy Chicken Fried Rice
By: MsSally
Jul 30, 2007
This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker.
SERVES 4
Ingredients
- 1 cup long grain rice
- 2 1/4 cups chicken broth (divided)
- 2 cups leftover cooked chicken (chopped)
- 1/2 cup carrot (diced)
- 1/2 cup sugar snap pea (cut in half)
- 1/2 cup red onion (chopped)
- 8 ounces pineapple tidbits (drained juice reserved)
- 1 tablespoon jalapeno pepper (minced)
- 2 tablespoons low sodium soy sauce
- 2 garlic cloves (minced)
- 1 teaspoon ground ginger
- 1 teaspoon brown sugar
- 3 tablespoons rice vinegar
Directions
1
Cook rice according to package directions replacing water with 2 cups chicken broth.2
In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.3
Add rice, chicken and pineapple. Heat through and serve.
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- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Rice
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- Preparation > Time to Make > < 30 mins
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- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: justcallmetoni
On Apr 23, 2008
A wonderful and creative treatment of the contest ingredients for RSC #10. I planned this one ahead and had leftover rice cooked with broth and roasted chicken ready, so the dish came together in just minutes. My rendition used brown rice, my standard, and also included 1/2 cup chopped red pepper which both made sense and worked really well in the dish. The flavors were great, as promised, a little bit sweet and a little bit spicy (but not so spicy you couldn't share with tender tongued friends). I can't wait to enjoy the leftovers tomorrow. Thanks and good luck!
From: Mommy Diva
On Oct 1, 2007
Delicious and easy.Imade this as directed with the following changes: used brown rice (our prference), added more pepper(1/2 cup red bell too),added egg, a splash of white wine, reg onion (had on hand chopped). Wonderful!! Family loved this - will make again! **Went to market 2007**
From: Chef~V
On Sep 25, 2007
I loved the combination of flavors in this easy to make recipe! Sweet and spicy just the way I like it. I used frozen fajita strips for the cooked chicken... that gave it an extra zing as well. I didn't realize this was an RSC Entry til just know. Kudos for coming up with a great dish. I'll make it again for sure. ~V
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