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- 2 chicken breasts, cut into bite-size pieces
- 8oz (240gr) asparagus, cut into 1 1/2″ (4cm) lengths
- 4 small Roma tomatoes, peeled and chopped
- 4 green garlic, sliced, including green tops (or 1 small leek and 2 cloves garlic)
- 2 tsp olive oil
- 1 tsp sesame or walnut oil
- 2 tsp soy sauce
- 2/3 cup (5oz, 150ml) chicken stock
- 1/3 cup (3oz, 90ml) dry sherry
- 1 tbs cornstarch (corn flour, maizena)
- 2 tbs water
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 806g | |
| Calories 732 | |
| Calories from Fat 361 | 49% |
| Total Fat 40.26g | 50% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 799mg | 33% |
| Potassium 1755mg | 50% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 12.22g | 8% |
| Protein 63.52g | 102% |
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