Sweet and Spicy Chicken Fried Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker. Ingredients:
1 cup long grain rice |
2 1/4 cups chicken broth (divided) |
2 cups leftover cooked chicken (chopped) |
1/2 cup carrot (diced) |
1/2 cup sugar snap pea (cut in half) |
1/2 cup red onion (chopped) |
8 ounces pineapple tidbits (drained juice reserved) |
1 tablespoon jalapeno pepper (minced) |
2 tablespoons low sodium soy sauce |
2 garlic cloves (minced) |
1 teaspoon ground ginger |
1 teaspoon brown sugar |
3 tablespoons rice vinegar |
Directions:
1. Cook rice according to package directions replacing water with 2 cups chicken broth.
2. In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
3. Add rice, chicken and pineapple. Heat through and serve.
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