Gingered Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 pound(s) boneless, skinless chicken |
2 carrots chopped |
4 eggs beaten |
2 tablespoon(s) fresh ginger peeled and chopped |
1 14.8 ounce(s) package cooked long grain rice |
2 tablespoon(s) soy sauce |
8 ounce(s) sugar snap peas |
Directions:
1. In large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half the ginger, and soy sauce. Brown chicken on all sides. Add 1/2 cup water. Cook, covered, 15 minutes or until no pink remains in chicken.
2. In covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water. Cook on HIGH 4 minutes. Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice.
3. Remove chicken and juices. Wipe skillet with paper towels; return to heat. add eggs, cook and stir 30 seconds to scramble. Stir in rice mixture; heat through. Serve chicken and juices with fried rice, onions, and soy sauce.
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