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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through. | 2. Stir in the rice and return mixture to a boil. Remove from heat. | 3. Cover and let stand for 10 minutes. Stir in the green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	1/4	cup		-	-	-	-
liquid honey	3	tablespoons		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
pepper sauce	1/2	teaspoon		-	-	-	-
chicken stock	2	cups	sodium-reduced	172.8	16.944000000000003	12.095999999999998	5.76
vegetable	3	cups	mixed	327.18	74.214	13.167	0.7979999999999999
chicken breast	2	cups	sliced cooked	-	-	-	-
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834

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