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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chicken stir-fried with colorful veggies and eggs. Great for leftover rice too. Great way to stretch out one chicken breast into a whole meal for 4! Sorry about the pic, I took it with my cell phone. Ingredients:
1/2 tablespoon sesame oil |
1/2 onion, diced |
1 large cooked, cubed chicken breast |
2 tablespoons soy sauce |
1 medium carrot, diced |
1 stalks celery, sliced vertically a few times and chopped |
1/2 large red bell pepper, diced |
4 scallions, white and green parts, chopped |
1/2 large green bell pepper, diced |
4 cups cooked white or brown rice (or 1 cup before cooking) |
2 eggs |
1/3 cup soy sauce |
Directions:
1. Scramble the eggs in a little oil or butter, stirring frequently, chopping into small pieces , set aside when done. Heat sesame oil in a large skillet or wok over medium heat. Add onion and saute until soft, about 2 minutes, then add chicken and 2 tablespoons soy sauce and stir-fry for 2 to 3 minutes.
2. Stir in carrots, celery, red bell pepper, scallions and green bell pepper and stir-fry another 3-5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
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