Directions:
- Put chicken broth, rice, garlic, ginger, chili sauce, carrots, onion, and soy sauce into large skillet; stir.
- Bring to a boil, stir, cover, and reduce heat to low.
- Cook on low for 18 minutes or cook until carrots are almost tender.
- Raise temperature to medium, stir in chicken, water chestnuts, and edamame; cook for 5 minutes or until most of the liquid has evaporated.
- Pour into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.63 Kcal (1493 kJ) | ||
| Calories from fat | 147.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 32.5mg | 11% | |
| Sodium | 1090.23mg | 45% | |
| Potassium | 531.24mg | 11% | |
| Total Carbs | 35.94g | 12% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 16.54g | 33% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.67 Kcal (551 kJ) | ||
| Calories from fat | 54.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 25% | |
|---|---|---|---|
| Cholesterol | 12mg | 11% | |
| Sodium | 402.53mg | 45% | |
| Potassium | 196.14mg | 11% | |
| Total Carbs | 13.27g | 12% | |
| Sugars | 0.95g | 10% | |
| Dietary Fiber | 1.14g | 12% | |
| Protein | 6.11g | 33% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 9% | |
| Calcium | 16.7mg | 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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