By Light Darko
Cook the rice according to package instructions. Usually, use 2 cups of water for every 1 cup of rice. Once cooked, fluff with a fork and set aside.
While the rice is cooking, prepare the chicken. Cut the chicken breast into small, bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of oil. Add diced onion and carrot (and minced garlic if using) and stir-fry for 3-4 minutes, or until the onion is translucent and the carrot is tender.
Add the cooked rice to the skillet with the vegetables. Stir well to combine and break up any clumps of rice.
Add the cooked chicken back to the skillet, along with the soy sauce and Sriracha (or chili sauce). Mix everything thoroughly, ensuring the sauce evenly coats the rice and chicken.
Stir-fry for an additional 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning, adding more soy sauce, salt, or chili if desired.
Finally, garnish with sliced green onion before serving hot.
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By Light Darko
This recipe is ready in 30 minutes and features Belle & Evans Chicken Breast, Rice (uncooked), Onion and other delicious ingredients. Contains 550 calories total.
Cook the rice according to package instructions. Usually, use 2 cups of water for every 1 cup of rice. Once cooked, fluff with a fork and set aside.
While the rice is cooking, prepare the chicken. Cut the chicken breast into small, bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of oil. Add diced onion and carrot (and minced garlic if using) and stir-fry for 3-4 minutes, or until the onion is translucent and the carrot is tender.
Add the cooked rice to the skillet with the vegetables. Stir well to combine and break up any clumps of rice.
Add the cooked chicken back to the skillet, along with the soy sauce and Sriracha (or chili sauce). Mix everything thoroughly, ensuring the sauce evenly coats the rice and chicken.
Stir-fry for an additional 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning, adding more soy sauce, salt, or chili if desired.
Finally, garnish with sliced green onion before serving hot.
Calories per Serving: 550
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