Directions:
- In a 1 quart saucepan, heat 2/3 c of the water and the salt to boiling over high heat.
- Stir in the rice and reduce the heat to Low.
- Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
- Meanwhile, in a small bowl, stir remaining 1/3 c water, soy sauce, lemon juice, cornstarch and sesame oil; set aside.
- Heat non stick wok or 10 skillet over Medium-High heat.
- Add canola oil; rotate wok to coat sides.
- Add chicken; cook and stir 2-3 minutes.
- Add stir-fry vegetables; cook and stir 3-5 minutes or until chicken is no longer pink in the center and vegetables are crisp-tender.
- Sir soy sauce mixture into chicken mixture; heat to boiling.
- Cook and stir until sauce is thickened.
- Sprinkle with sesame seeds and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.93 Kcal (2223 kJ) | ||
| Calories from fat | 207.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 35% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1701.89mg | 71% | |
| Potassium | 557.31mg | 12% | |
| Total Carbs | 57.98g | 19% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 21.89g | 44% | |
| Vitamin C | 144.1mg | 240% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 62.7mg | 348% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.46 Kcal (467 kJ) | ||
| Calories from fat | 43.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 35% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 15% | |
| Sodium | 357.27mg | 71% | |
| Potassium | 116.99mg | 12% | |
| Total Carbs | 12.17g | 19% | |
| Sugars | 1.29g | 25% | |
| Dietary Fiber | 1.09g | 21% | |
| Protein | 4.59g | 44% | |
| Vitamin C | 30.2mg | 240% | |
| Vitamin A | 0.7mg | 118% | |
| Iron | 13.2mg | 348% | |
| Calcium | 11.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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