Kung Pao Chicken Teriyaki Bowls
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 2 (3.5-oz) pkg boil in bag brown rice
- 1½ lb boneless, skinless chicken breasts, sliced
- 1 (20-oz) pkg frozen bell pepper and onion mix
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1 cup kung pao sauce
- ½ cup chopped roasted, salted peanuts
- ¼ cup chopped fresh cilantro
Instructions
- Cook rice according to package directions.
- Meanwhile, cook chicken, peppers, onion, and garlic in hot oil on a large skillet over medium-high heat 8 minutes or until chicken is done and vegetables are tender.
- Reduce heat to low. Stir in sauce; cook 2 to 4 minutes, tossing to coat.
- Serve chicken mixture over rice. Sprinkle with nuts and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
471
|
471
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 992 | 992 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 8 | 8 |
Quick & Healthy Meal Plan
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