Ingredients
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2 tablespoons vegetable oil, divided
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8 ounces skinless, boneless chicken breast, cut into strips
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½ red bell pepper, chopped
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½ cup green onion, chopped
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4 cloves garlic, minced
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3 cups cooked brown rice
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2 tablespoons light soy sauce
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1 tablespoon rice vinegar
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1 cup frozen peas, thawed
Directions
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Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, bell pepper, green onion, and garlic. Cook and stir until chicken is cooked through, about 5 minutes. Remove chicken mixture to a plate and keep warm.
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Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add rice; cook and stir to heat through. Stir in soy sauce, rice vinegar, and peas and continue to cook for 1 minute. Return chicken mixture to the skillet; stir to blend with rice. Cook until heated through before serving.
Nutrition Facts (per serving)
| 444 | Calories |
| 13g | Fat |
| 57g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 2g | 12% |
| Cholesterol 43mg | 14% |
| Sodium 701mg | 30% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 7g | 24% |
| Total Sugars 4g | |
| Protein 24g | 49% |
| Vitamin C 39mg | 43% |
| Calcium 61mg | 5% |
| Iron 3mg | 17% |
| Potassium 488mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
