Szechuan Chicken and Vegetables Over Rice

Name: Szechuan Chicken and Vegetables Over Rice
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp light sesame oil; 1 lb thawed, boneless, skinless chicken breast tenders; 1/4 tsp dried red pepper flakes; 10 oz package fresh stir fry vegetables; 1/4 cup low-sodium teriyaki sauce; 1 cup brown rice, dry, not instant

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis:
Per Serving: 369 calories; 34g protein; 4.25g fat, 44g carbs (1.5 carbs: 1 protein)
Recipe = 4 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)

*This recipe is from APHC Cooking Guide for Soldiers

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from APHC Cooking Guide for Soldiers

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Ingredients

50 mins

4 servings

2 tsplight sesame oil
1 lbthawed, boneless, skinless chicken breast tenders
1/4 tspdried red pepper flakes
10 ozpackage fresh stir fry vegetables
1/4 cuplow-sodium teriyaki sauce
1 cupbrown rice, dry, not instant

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Steps

50 mins

1

Begin cooking brown rice according to package instructions.
2

Meanwhile, heat oil in large nonstick skillet over medium-high heat.
3

Add chicken and sprinkle with pepper flakes; stir fry for 3 minutes
4

Add vegetables and teriyaki sauce.
5

Stir fry for 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked (no longer pink and internal temperature reaches 165°F).
6

Keep warm until rice is complete.
7

For 1 serving: pour 1 cup of chicken mix over 2/3 cup cooked rice.