How to make it

  • In a wok or large skillet, heat grapeseed oil over high heat until hot. Add, in batches, carrots, onions and broccoli and sauté about 1 minute, stirring continuously. Add snow peas and sauté until soft. Add egg whites and chicken and continue cooking until chicken is warm, about 5 minutes, stirring occasionally. Mix in rice and stir-fry for 1 minute. Add cooking wine to deglaze pan, scraping up the browned bits. Add barbecue sauce and cook 3 minutes, or until sauce is warm and vegetables are tender-crisp.
  • *Our chef used short grain (sticky) rice, but brown rice or long grain rice will do. If you choose to make sticky rice, in a saucepan, submerge dry rice in enough water to cover for at least 2 hours and up to 12 hours. Drain rice in a sieve and rinse under cold water 3 times, straining between washings, until water runs clear. For best results, cook in a rice cooker according to rice cooker directions – or cook in saucepan with 2 cups of water over low heat, covered, for about 20 minutes or until rice is tender. Remove rice from cooker and chill completely in refrigerator. Break apart thoroughly before adding to stir-fry.
  • Nutrition facts (per serving): Calories: 399; Fat: 9g; Saturated Fat: 1g; Cholesterol: 66mg; Sodium: 225mg; Carbohydrates: 44g; Fiber: 3g; Protein: 33g
  • Heart Healthy Recipe- Gluten Free Recipe

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    momo_55grandma ate it and said...
    awsome! luv this one its a keeper thanks bunches
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes