Szechuan Chicken and Vegetables Over Rice

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
Szechuan Chicken and Vegetables Over Rice
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
Steps
- 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.
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