Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
8
Low
Nutrition per serving
Calories312.7 kcal (16%)
Total Fat13.7 g (20%)
Carbs16.6 g (6%)
Sugars3.8 g (4%)
Protein28.3 g (57%)
Sodium1330.1 mg (67%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut chicken into pieces. Dredge in flour, then egg wash, then panko. Fry in oil until golden and keep warm and crisp in oven.
Step 2
Cut onion into thin slices or chop. Cut potato and carrots into small pieces and set aside in bowl of water.
Step 3
Sauté onion slowly in pot until caramelized.
Step 4
Drain then add potato and carrots to pot, sauté until partially cooked.
Step 5
Add box of broth (4 cups) plus one cup water to pot; follow package directions (simmer for +/- 10 minutes, then add roux and stir for 5 minutes).
Step 6
Serve over hot rice, sliced chicken strips.
Notes
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