lean Chicken Fried Rice

By EdieK

This 30-minute family pleaser is simplicity in itself. Round out the meal with a green salad, and a refreshing bowl of fruit for dessert.

Ingredients

• 1-1/3 Long-grain rice
• 1 Each onion, carrot and sweet red pepper
• 1/2 lb mushrooms
• 2 cloves garlic
• 1 lb boneless skinless chicken brasts
• 1 Tbsp Sesame or vegetable oil
• 3 Tbsp Soy Sauce
• 1 Tbsp
• Dijon mustard
• 1 Tbsp Chili sauce or ketchup
• Dash Hot pepper sauce

Preparation

Step 1

In large saucepan, bring 2-2/3 cups water to boil; stir in rice. REduce heat to low; cover and cook for 20 minutes or until rice is tender and water is absorbed. Meanwhile, chop onion, carrot and red pepper; quarter mushrooms and mince garlic. Set aside separately. Cut chicken into bite-size pieces. In nonstick skillet, heat 1 tsp of the oil over medium-high heat; stir-fry chicken for 5 minutes or until no longer pink inside. Transfer to plate. Add remainjing oil to pan; stir-fry onion and garlic for 3 minutes or until foftened. Add carrot, red pepper and mushrooms; stir-fry for 8 minutes or until tender. Stir together soy sauce, 2 tbsp water, mustard, chili sauce and hot pepper sauce. Stir rice, peas, reserved chicken and any accumulated juices into skillet; pour soy mixture over top. Cook, stirring until heated through. Makes 4 servings.