Ingredients: |
Ingredients: -2 tablespoons sesame oil -2 tablespoons canola or vegetable oil -3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces -1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) -3 green onions, trimmed and sliced into thin rounds -2 to 3 garlic cloves, finely minced -3 large eggs, lightly beaten -4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) -3 to 4 tablespoons low-sodium soy sauce -salt and pepper, optional and to taste
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Directions: |
Directions:-To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. -Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside. -Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. -Add the garlic and cook for 1 minute, stir intermittently. -Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. -Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. -Cook for about 2 minutes, or until chicken is reheated through. !!Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. |