Directions:
- Cook rice according to package directions, omitting salt and fat. Keep warm.
- Combine sugar and next 4 ingredients (through ginger) in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
- Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
- Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
- Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
- Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
- Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.31 Kcal (2028 kJ) | ||
| Calories from fat | 201 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.33g | 34% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 1149.47mg | 48% | |
| Potassium | 694.31mg | 15% | |
| Total Carbs | 47.15g | 16% | |
| Sugars | 12.37g | 49% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 24.99g | 50% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 8.5mg | 284% | |
| Iron | 22mg | 122% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 112.44 Kcal (471 kJ) | ||
| Calories from fat | 46.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 34% | |
|---|---|---|---|
| Cholesterol | 12.36mg | 18% | |
| Sodium | 266.86mg | 48% | |
| Potassium | 161.19mg | 15% | |
| Total Carbs | 10.95g | 16% | |
| Sugars | 2.87g | 49% | |
| Dietary Fiber | 1.45g | 25% | |
| Protein | 5.8g | 50% | |
| Vitamin C | 12.6mg | 90% | |
| Vitamin A | 2mg | 284% | |
| Iron | 5.1mg | 122% | |
| Calcium | 11.6mg | 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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