Serves: 2
Total Calories: 502
1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Add chicken sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
3. Add vegetables and water to skillet. Heat to boiling reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey heat through. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
1 Serving: Calories 545 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 70mg Sodium 1790mg Carbohydrate 71g (Dietary Fiber 5g) Protein 37g % Daily Value: Vitamin A 62% Vitamin C 30% Calcium 8% Iron 28% Diet Exchanges: 4 Starch 3 Lean Meat, 2 Vegetable 1 Fat
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cantonese Chicken Chop Suey recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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