CHEF JEFF — ONE BYTE AT A TIME: Chicken-Fried RiceChicken-fried rice can be painstaking to make, but not this skillet version.
By: Herald Staff Report,
Chicken-fried rice can be painstaking to make, but not this skillet version.
1½ tablespooons sesame oil, divided use
¾ pound boneless skinless chicken breast (½-inch cubes)
½ cup long-grain white rice
1¾cups fat-free, low-salt chicken broth
1 tablespoon low-salt soy sauce
2 medium garlic cloves, crushed
1 teaspoon ground ginger
1 cup frozen peas
¼ cup chopped fresh parsley
Salt and freshly ground black pepper
Heat ½ tablespoon oil in nonstick skillet over medium-high heat. Add chicken. Brown 2 minutes. Remove to plate. Add rice. Saute until evenly browned. Mix broth and soy sauce. Heat until it starts to boil. Add garlic. Saute 1 minute. Add broth, soy sauce and ginger. Bring to a simmer. Lower heat to medium. Cover with lid. Simmer 10 minutes. Return chicken to skillet. Add peas. Cover and simmer 2 to 3 minutes. Add parsley and remaining oil. Toss well. Add salt and pepper.
Yield: Serves 2.
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