CHEF JEFF — ONE BYTE AT A TIME: Chicken-Fried Rice

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Chicken-fried rice can be painstaking to make, but not this skillet version.

Chicken-Fried Rice

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, chicken-fried rice, features, food, recipes