This easy stir-fry uses sunflower seeds for crunch and stretches a pound of chicken using rice and vegetables. Ginger, sesame oil, and soy sauce lend an Oriental flair.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 Tablespoons sesame oil
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon garlic powder
- 1 pound chicken breasts, cut into bite-size pieces
- 4 cups cold cooked rice
- 1 cup chopped green onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup shelled sunflower seeds
- 1/4 cup soy sauce, divided use
- 1 egg beaten with 1 teaspoon water
Preparation:
Whisk together sesame oil, ginger, and garlic powder. Add to chicken and toss to coat.
Heat electric skillet or wok to 375 F. When hot, add chicken and sear on both sides. Add green onions, celery, carrots, sunflower seeds, and half of the soy sauce. Stir-fry until heated, then add egg, continuing to stir-fry. When egg has cooked, add the rice and remaining soy sauce. Stir-fry on high until rice is hot.
Serve with fresh fruit salad on the side.
Yield: about 4 servings
Heat electric skillet or wok to 375 F. When hot, add chicken and sear on both sides. Add green onions, celery, carrots, sunflower seeds, and half of the soy sauce. Stir-fry until heated, then add egg, continuing to stir-fry. When egg has cooked, add the rice and remaining soy sauce. Stir-fry on high until rice is hot.
Serve with fresh fruit salad on the side.
Yield: about 4 servings
