Recipe by Chef Jasmine Norton
INGREDIENTS
2lb Chicken Breast
2 cups White Rice
½ cup Frozen Peas and Carrots
2 eggs
¼ cup Soy Sauce (low sodium)
Salt
Pepper
DIRECTIONS
In a saucepan add 3 ½ cups of water (add a little salt to boil water faster) and rice and cover to boil. Once boiling, reduce to low heat, simmer until water has evaporated.
Slice chicken breasts into cubes.
Coat bottom of a skillet with 2 Tbsp olive oil and heat to medium high. Add chicken breast to skillet, season with salt and pepper. Allow to cook on both sides until browned and cooked through, approximately 10 minutes. Remove from heat and set aside.
Melt butter in a skillet over medium high heat. Add rice and soy sauce, stir to mix. Add frozen peas and carrots stir and cover for 2 minutes. Using a wooden spoon, push rice to sides of the skillet, clearing a space in the middle of the skillet.
Crack eggs into the skillet. Allow eggs to cook a little before stirring to scramble (about 1 to 2 minutes).
Add chicken to the rice and veggie mix and stir and heat for 1 to 2 minutes. To serve, add a generous portion to a plate and then top with 2 tablespoons of Mandarin Soy Sauce (recipe below). Enjoy!
Prep Time: 20 min Cooking Time: 25 min Serving: 4
Mandarin Soy Sauce
INGREDIENTS
¼ cup Soy Sauce (low sodium)
1 8-oz. can Dole® Mandarin Oranges
1 Tbsp Minced Garlic
DIRECTIONS
Drain liquid from Mandarin Oranges, and finely chop. Using a small mixing bowl add the chopped mandarin oranges, minced garlic, and soy sauce. Mix thoroughly with a spoon. Pour contents of the bowl into a small sauce pan and allow to heat for about 5 minutes. Remove from heat. Serve warm or at room temperature.
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