Directions:
- Sprinkle/rub chicken with smashed garlic and seasoned salt.
- Melt butter in medium nonstick frypan over medium high heat.
- Add chicken, cook until browned on both sides.
- Remove chicken from frypan, cover to keep warm.
- Add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown.
- Add water and stir fry sauce, mix well.
- Place chicken over rice mixture.
- Reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.36 Kcal (1521 kJ) | ||
| Calories from fat | 115.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 154.51mg | 52% | |
| Sodium | 1069.65mg | 45% | |
| Potassium | 764.47mg | 16% | |
| Total Carbs | 14.68g | 5% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 48.97g | 98% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.26 Kcal (353 kJ) | ||
| Calories from fat | 26.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 20% | |
|---|---|---|---|
| Cholesterol | 35.83mg | 52% | |
| Sodium | 248.05mg | 45% | |
| Potassium | 177.28mg | 16% | |
| Total Carbs | 3.4g | 5% | |
| Sugars | 0.3g | 5% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 11.36g | 98% | |
| Vitamin C | 0.8mg | 6% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.5mg | 5% | |
* 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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