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Garlic & Tomato Chicken |

Garlic & Tomato Chicken

1551646_10201875147214595_1412155980_n My girlfriend and I made these on Sunday afternoon and these were so delicious and the best part is that you using fresh ingredients to great a mouthwatering incredible taste, and they were so easy to make. We were also able to reheat them for lunch the next day and they were just as juicy and delicious. Also sorry the photo is with a bite taking out of it I meant to take photos while we were creating them and I got side track.

Chicken Stir Fry with Brown Rice
Very easy to make and hearty and healthy
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4050 calories
670 g
366 g
53 g
223 g
11 g
2389 g
10190 g
28 g
0 g
35 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4050
Calories from Fat 456
% Daily Value *
Total Fat 53g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 18g
Cholesterol 366mg
Sodium 10190mg
Total Carbohydrates 670g
Dietary Fiber 51g
Sugars 28g
Protein 223g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 bonesless chicken breast cut into cubes or small pieces
  2. 4 cups of Brown Rice
  3. 2/3 Cup of Soy Sauce
  4. 1/4 Cup of Truvia or Sweetner of Your Choice
  5. 1 tablespoon of corn starch
  6. 1 tablespoon of minced garlic (buy it in produce section in a jar)
  7. 1 tablespoon of sesame oil
  8. Bag of baby carrots (I did mine whole but you can cut up)
  9. 1 Yellow Onion sliced
  10. 1 Red Pepper Sliced
  11. 1 Head of Broccoli Chopped
  12. 1/2 bag of Snow Peas frozen
  13. 1 Can of water chestnuts drained
  14. 1/2 Green Bell Pepper Chopped
  15. 1/2 Cup of Fresh mushrooms chopped
  1. Bring your water to a boil and add your rice, I personally used the bag of rice I find it easier to cook and rice does not get sticky. Cook your rice for about 20 minutes and then drain.Then in your wok you want to add your sesame oil to the bottom and then add your chicken and cook, remember when using a wok your chicken will cook fast so be constantly stirring. While your chicken cooks about ten minutes until all chicken is white and no longer pink. In another small bowl please add your sweetner of choice, garlic, corn starch and soy sauce and mix well.
  2. Now once the chicken is fully cooked you add all of your veggies and your sauce and let this cook for another 15-20 minutes until your veggies are tender and no longer crisp and crunchy. Then serve over your brown rice and enjoy
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About Angie

Single Mom of two girls on a journey to get healthy by losing weight and learning to love herself again!

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