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Categories:
long grain white rice oil chicken breasts green onions fresh gingerroot eggs frozen peas sesame dressing soy sauce
Viewed: 57 - Published at: 6 years agoIngredients
- 1-1/2 cups long-grain white rice, uncooked
- 2 tsp. oil, divided
- 1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 2 green onions, cut into 1-inch pieces
- 1 tsp. fresh gingerroot, minced
- 2 eggs, lightly beaten
- 1/2 cup frozen peas, thawed
- 1/4 cup Kraft Asian Sesame Dressing
- 2 Tbsp. reduced-sodium soy sauce
Method
- Cook rice as directed on package.
- Heat 1 tsp.
- oil in a medium skillet over medium-high heat.
- Add chicken; cook 5 to 6 min.
- or until cooked through, stirring constantly.
- Remove chicken from skillet.
- Reduce heat to med; add remaining oil.
- Add green onions and ginger; cook 1 min.
- Add eggs, stir to scramble.
- Add rice and peas; cook 2 min.
- Add remaining ingredients.
- Cook 3 min.
- or until heated through.
