Honey Garlic Chicken Fried Rice

Honey Garlic Chicken Fried Rice
Honey Garlic Chicken Fried Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp vegetable oil 15 mL

  • 2

    boneless, skinless chicken breasts, diced 2

  • 1/4

    cup soy sauce 50 mL

  • 4

    tsp each minced garlic and ginger 20 mL

  • 3

    cups frozen Asian-style mixed vegetables 750 mL

  • 1

    cup shelled, frozen edamame or green peas 250 mL

  • 3/4

    cup Diana® Sauce, Honey Garlic flavour 175 mL

  • 1/4

    cup water 50 mL

  • 1

    tbsp lime juice 15 mL

  • 4

    cups cooked, long-grain white or brown rice 1 L

  • 1/2

    cup chopped green onion 125 mL

  • 1

    tbsp toasted sesame oil 15 mL

Directions

Heat the oil in a large wok or deep nonstick skillet set over medium-high heat. Add the chicken, soy sauce, garlic and ginger; stir-fry for 3 to 4 minutes or until browned. Add the mixed vegetables and edamame; stir-fry for 3 to 4 minutes or until tender. Meanwhile, combine the Diana sauce with the water and lime juice. Add to the skillet and bring to a boil. Stir in the rice; cook for 3 to 5 minutes or until chicken is cooked through and rice is hot and coated with sauce. Just before serving, stir in the green onion and sesame oil. Tip(s): 1. Edamame are green soybeans that can be found already shelled in many supermarket freezer sections. 2. For fresh crunch, stir in a handful of bean sprouts when adding the green onion. 3. Substitute cubed pork loin for the chicken. 4. Substitute shrimp or cubed, firm tofu for the chicken; simply add along with the vegetables and edamame. 5. Prepare rice ahead; freeze in zip-top (re-sealable) bags until ready to use. 6. To reduce the salt content of this recipe, use lite or sodium-reduced soy sauce.

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