Ingredients
- 1 1/3 cups long-grain rice
- 1 onion
- 1 carrot
- 2 cloves garlic
- 1 pound boneless skinless chicken breast
- 1 tablespoon sesame or vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon chili sauce or ketchup
- dash hot pepper sauce
- 1/2 cup frozen green peas
Preparation
Step 1
In large sauce, 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 mince garlic. Set aside separately. Cut chicken into bite-size pieces.
In nonstick skillet, heat 1t oil over medium-high heat; stir-fry chicken for 5 minutes or until no longer pink inside. Transfer to plate. Add remaining oil to pan; stir-fry onion and garlic for 3 minutes or until softened. Add carrot; stir-fry for 8 minutes or until tender.
Stir together soy sauce, 2 T water, mustard chili sauce and hot pepper sauce. Stir in rice, peas, reserved chicken and any accumulated juices into skillet; pour soy mixture over top. Cook, stirring until heated through.