Chicken with Stir Fried Rice
Portion Size: 2 oz. (⅓ c.) chicken, ½ c. rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound chicken breast or tenderloin, cut in ½ inch pieces | Trim all visible fat and skin |
| 2 tablespoons sesame oil | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 2 tablespoons vegetable oil | |
| 1 onion, diced | |
| 1 cup carrots, diced | |
| 4 green onion, sliced | |
| 2 cloves garlic, minced | |
| 1 teaspoon fresh ginger, grated | Or ½ teaspoon ground ginger |
| 4 cups cooked rice | Optional: use brown rice |
| 1 cup frozen peas, thawed | |
| ¼ cup low sodium soy sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place chicken in a medium bowl and drizzle with sesame oil, salt, and black pepper. Toss until evenly coated. | |
| 2 | In a large skillet, heat 1 tablespoon oil over medium-high heat until hot. | |
| 3 | Add chicken and cook for 5 to 7 minutes, until no longer pink on the inside. Remove chicken and set aside. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 4 | In the same skillet, add the onion and carrot and sauté until softened slightly, 2 to 3 minutes. | |
| 5 | Add the remaining 1 T. oil to the middle; add the garlic, and ginger and stir until fragrant, about 30 seconds. | |
| 6 | Combine with the chicken and vegetables. | |
| 7 | Add the rice and peas and cook until heated through, about 5 minutes, breaking up any clumps of rice with a wooden spoon. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 8 | Sprinkle the soy sauce evenly over the rice and stir until uniformly combined. Top with green onions. |
Posted in Chicken Lunch Recipes, Lunch Entrée
