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Fried Rice and Chicken

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Fried Rice and Chicken

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Course: Main Course
Cuisine: American
Keyword: Fried Rice and Chicken
Servings: 4 2 cups
Calories: 455kcal


  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 2 clove garlic
  • 1 cup diced tomatoes, canned
  • 2 cup zucchini
  • 2 cup chopped carrot
  • 1 cup brown rice, raw
  • 2 tablespoon ketchup
  • 3 tablespoon soy sauce, low sodium
  • 2 tablespoon honey
  • 1/2 fl oz orange juice
  • 1 clove garlic
  • 2 teaspoon sesame oil


  • Cook chicken (or use leftover chicken).  Cook in the oven, or in a heated pan on the stove top until no longer pink. Remove from pan.
  • Heat oil in a skillet.  Add garlic, and cook over medium heat until soft, but not browned (about 1 min).
  • Add tomatoes (undrained) and allow to slightly become dry (about 5 minutes).
  • Add chopped vegetables and cook until heated through (3-5 minutes).
  • Add rice (cooked according to package directions) and cooked chicken.  Toss well, and cook until heated through.
  • Combine all the ingredients for the sauce in a small bowl. Add sauce and toss to incorporate.
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Serving: 1g | Calories: 455kcal | Carbohydrates: 59g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 633mg | Fiber: 5g | Sugar: 17g

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