Serve with a crisp salad filled with fresh, in-season cucumber and radishes.
- Portion size 4 servings
Ingredients
Method
Cut chicken into 1/2-inch (1 cm) chunks. In bowl, combine chicken, mushrooms, half of the green onions, the egg yolk, soy sauce, hoisin sauce, water, cornstarch, sesame oil, ginger and pepper; let stand for 10 minutes.
Meanwhile, in saucepan, bring 2 cups (500 mL) water to boil. Add rice and salt ; reduce heat, cover and simmer for 10 minutes or until no liquid is on surface.
Pour chicken mixture over rice; cook, covered, for 8 minutes. Sprinkle carrot and broccoli around edge; cook for 10 minutes or until carrot is tender and chicken is no longer pink inside. Serve sprinkled with remaining green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 954 mg
- Protein 32 g
- Calories 373.0
- Total fat 6 g
- Cholesterol 121 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
%RDI
- Iron 14.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 52.0
- Vitamin C 35.0
