Description
An enticing dish that combines crispy chicken and fragrant rice, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tbsp cornstarch
- Salt & pepper, to taste
- 2 tbsp vegetable oil
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1/2 cup frozen peas and carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp sriracha (optional)
Instructions
- In a bowl, whisk together cornstarch, salt, and pepper. Toss the shredded chicken in the mixture until evenly coated.
- Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until golden brown and crispy, about 5-7 minutes. Remove the chicken and set aside.
- Add minced garlic to the same skillet and sauté until fragrant, about 30 seconds.
- Add frozen peas and carrots, cooking until heated through, about 2-3 minutes.
- Stir in the cooked rice, mixing well to combine and ensure the rice is heated through.
- Add the crispy chicken back into the skillet along with soy sauce, sesame oil, and sriracha. Mix and cook for an additional 2-3 minutes.
- Garnish with chopped green onions and serve hot.
Notes
Use day-old rice for best results. Feel free to substitute other vegetables or proteins as desired.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg