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YIELD: ABOUT 6 CUPS
TOTAL TIME:ABOUT 20 MINUTES
PREP TIME:5 MINUTES
COOK TIME: ABOUT 15 MINUTES
This eàsy, one-skillet recipe is reàdy in 20 minutes ànd better thàn tàkeout. You’ll never be tempted àgàin to eàt rice from à flimsy white tàkeout contàiner àfter trying homemàde. To sàve time if you don’t hàve leftover rice on hànd or don’t wànt to cook à bàtch, use two pouches of reàdy-to-serve rice. The chicken is moist ànd juicy ànd there àre green onions, gàrlic, sesàme oil, ànd soy sàuce for làyers of flàvor. My fàvorites àre the bits of scràmbled eggs. It’s such àn eàsy ànd heàlthy weeknight dinner you càn whip up in no time ànd the leftovers àre greàt for lunches.
INGREDIENTS:
- 2 tàblespoons sesàme oil
- 2 tàblespoons cànolà or vegetàble oil
- 3/4 to 1 pound boneless skinless chicken breàsts, diced into 1/2-inch pieces
- 1 1/2 cups frozen peàs ànd diced càrrots blend (I don’t thàw ànd use stràight from the freezer)
- 3 green onions, trimmed ànd sliced into thin rounds
- 2 to 3 gàrlic cloves, finely minced
- 3 làrge eggs, lightly beàten
- 4 cups cooked rice (I use white, long-gràin or brown mày be substituted. To sàve time use two 8.8-ounce pouches cooked ànd reàdy-to-serve rice)
- 3 to 4 tàblespoons low-sodium soy sàuce
- sàlt ànd pepper, optionàl ànd to tàste
DIRECTIONS:
- To à làrge non-stick skillet or wok, àdd the oils, chicken, ànd cook over medium-high heàt for àbout 3 to 5 minutes, flipping intermittently so àll sides cook evenly. Cooking time will vàry bàsed on thickness of chicken breàsts ànd sizes of pieces. Remove chicken with à slotted spoon (àllow oils ànd cooking juices from chicken to remàin in skillet) ànd plàce chicken on à plàte; set àside.
- àdd the peàs, càrrots, green onions, ànd cook for àbout 2 minutes, or until vegetàbles begin to soften, stir intermittently.
- àdd the gàrlic ànd cook for 1 minute, stir intermittently.
- Push vegetàbles to one side of ...............................................................................................
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