INGREDIENTS 2 tablespoons extra virgin olive oil 3 chicken breasts (about 1 1/2 lb.) Salt Freshly ground black pepper 2 tablespoons sesame oil, divided 1 medium onion, chopped 2 carrots, peeled and diced 3 cloves of garlic, minced 1 tbsp. freshly chopped ginger 4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas 3 large eggs, beaten 3 tablespoons low-sodium soy sauce 2 green onions, thinly sliced
PREPARATION In a medium skillet over medium heat, heat the olive oil. Season the chicken with salt and pepper on both sides, then add it to the skillet and cook until golden brown and no longer pink, 8 minutes per side. Remove from the skillet and let rest for 5 minutes, then cut into bite-sized pieces. In the same skillet, heat 1 tablespoon of sesame oil. Add the onion and carrots and cook until soft, 5 minutes. Add the garlic and ginger and cook until fragrant, 1 minute more. Add the rice and peas and cook until heated through, 2 minutes. Push the rice to one side of the pan and add the remaining tablespoon of sesame oil to the other side. Add the egg and stir until almost cooked through, then stir the eggs into the rice. Add the chicken back to the pan with the soy sauce and green onions and stir to combine.
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