Recipe - Chicken And Rice Stirfry

1 pound Skinless boneless chicken
Breast cubed
2 Stalks celery minced
1 lg Carrot minced
1 lg Onion cut in quarters
1 teaspoon Chicken bouillon powder
1 cn Chicken broth
2 One half cup Water
1 One half cup Rice
3 tablespoon Soy sauce, low sodium to
Taste
2 Cloves garlic crushed

Mix 2 cups water and can of broth, bring to a boil. Add rice, bring to a
boil then cover and reduce heat to simmer until liquid is absorbed.
Approx 30
minutes.

In wok or large pan heat One half cup of water, bouillon and garlic over
medhigh
heat. Add prepared vegetables and chicken. Stir fry till vegetables are
tender and chicken is cooked through, about 15 minutes. Add cooked rice
and
stir well. Add soy sauce and mix in.

NOTES : Make sure all visable fat is removed from chicken before cooking.
Chicken bouillon that is used is Knorr. Per Serving Calories 287.7,
Total
Fat 2.2g, 6.9% CFF

Recipe By : Linda

Posted to MCRecipe Digest V1 #156