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Serving size is a significant factor of your daily diet . You should compare the amount of that food that you commonly eat into the serving size recorded on the label. Eating big parts or portions can result in excess fat gain.

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Excellent way not to squander one component. This can be actually really a superb Chicken stir fry on Japanese rice pancakes plus one among my favorites. If you are concerned about the nutritional worth of some of those dishes, don't be. Though it may be reduced in calories, though you aren't getting much nutritional value from this , it won't maintain you, and you're going to only end up hungry again and eating a lot more calories than you otherwise would have. Nutrition facts labels inform you exactly what's in the foods you consume. It makes it possible to determine when you get a vibrant diet plan. Each and every recipe we share must have an ingredient tag. Some recipes provide nutritional simple actuality details. The ingredient tag lists the exact amount in the area beneath. They are listed per serving as a percentage of the everyday value.

How to make Chicken stir fry on Japanese rice pancakes

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 tablespoon vegetable oil
  • 750g chicken breast fillets, thinly sliced
  • 1 medium brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 1/2 cup Japanese yakitori sauce
  • 4 green onions, sliced
  • Barbecue sauce, to serve
  • Mayonnaise, to serve

Japanese rice pancakes

  • 1 cup SunRice Japanese Style Sushi Rice
  • 1 egg, lightly beaten
  • 1 tablespoon tamari sauce
  • 2 green onions, thinly sliced
  • 2 tablespoons plain flour
  • 1/4 cup vegetable oil

Method

  • Step 1 Make Japanese rice pancakes: Cook rice following packet directions. Cool. Stir in egg, tamari, green onion and flour. Shape mixture into four 2cm-thick (11cm diameter) pancakes. Place on a baking tray lined with baking paper. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Heat oil in a large, deep frying pan over medium-high heat. Cook pancakes, in batches, for 3 minutes each side or until browned and heated through.
  • Step 3 Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add brown onion and ginger. Stir-fry for 1 minute. Return chicken to wok with sauce. Stir-fry for 2 to 3 minutes or until sauce is hot and chicken is cooked through. Stir in green onion.
  • Step 4 Serve chicken with rice pancakes, barbecue sauce and mayonnaise.