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About 311 calories per cup.
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To a large non-stick skillet or wok, add the oils and chicken and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Remove chicken with slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate.
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Add the peas, carrots and green onions and cook for about 2 minutes or until vegetables begin to soften, stirring.
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Add the garlic and cook for 1 minute, stirring.
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Add the chicken and rice and evenly drizzle with soy sauce. Add salt and pepper and stir to combine. Cook for about 2 minutes or until chicken is reheated through.
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