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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm. | 2. Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes. | 3. Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	4			3120.7192	0.0	378.2965	167.8294
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
hot water	3 1/2	cups		0.0	0.0	0.0	0.0
garlic clove	1		minced	-	-	-	-
yellow rice	1	package		-	-	-	-
pea	1/2	lb		95.2545	17.1231	6.3503	0.4536
red pepper	2		roasted chopped	2.5	0.5506	0.1169	0.0275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.