This was an easy dinner that only needed 1 large non-stick skillet and a little prep time – no precooking the rice. For the frozen vegetables I used part of a large Costco bag.
Chicken “Fried” Rice
1 Tbsp sesame oil
5 cups frozen stir fry veggie blend
3/4 lb boneless skinless chicken breast, rinsed and cubed into bite size pieces
1 Tbsp vegetable oil
1/2 cup Jasmine rice
1/2 Tbsp sesame oil
1/2 Tbsp vegetable oil
1 3/4 cups lower sodium chicken broth
1 Tbsp lower sodium soy sauce
1 tsp dry powdered ginger
1/2 tsp dried diced garlic
1/4 tsp red pepper flakes
Heat the first Tablespoon of sesame oil over medium high heat in your skillet. Add in the vegetables, cover and cook for 5 minutes. Put the vegetables in a bowl and set aside.
Add in the Tablespoon of vegetable oil and the chicken, cook for 5 minutes stirring often until the meat is just cooked through. Put the meat in a second bowl and set aside.
Mix the chicken broth, soy sauce and seasonings in a microwave safe glass measuring cup. Microwave for 2 minutes to heat up.
Add the remaining 1/2 Tablespoon sesame oil and 1/2 Tablespoon vegetable oil to the skillet along with the rice. Stir constantly for 2 to 3 minutes, or until the rice is just starting to brown. Quickly pour in the hot broth mixture, put on the skillet lid and lower the heat to medium low. Let cook for 10 minutes.
Take off the lid, add in the vegetables and chicken, along with any juices. Stir in, cover and cook for 5 minutes. Turn off the heat and let sit for another 5 minutes.