Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless chicken
- 1/2 cup frozen peas
- 1/2 cup diced bell peppers
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 2 green onions
Instructions
- Begin by preparing all ingredients: chop the chicken into bite-sized pieces, dice bell peppers, and mince garlic and ginger. Break up any clumps in day-old rice.
- In a wok or large skillet over medium-high heat, add vegetable oil and let it shimmer.
- Sear the chicken pieces for about 5-7 minutes until golden brown; then remove from the pan and set aside.
- Add minced garlic and ginger to the hot wok, stirring quickly for about 30 seconds until fragrant.
- Stir in bell peppers and frozen peas, cooking for 2-3 minutes until they are tender yet crisp.
- Return the cooked chicken to the wok along with jasmine rice, soy sauce, and sweet chili sauce; mix well to combine all ingredients thoroughly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg