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Chicken >> Pan Chicken With Jasmine Rice
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Chicken >> Pan Chicken With Jasmine Rice


1 Whole Chicken, Cooked, Skinned, Boned, Chopped ½ Cup Finely Chopped Onion 1 Cup Soft Jasmine Rice, Cooked With No Salt According To Package Directions ¼ Cup Chopped Anaheim Peppers 2 Tablespoons Low Sodium Soy Sauce 4 Tablespoons Fresh Lemon Juice, Divided 1 Tablespoon Fish Sauce ½ Teaspoon Cinnamon 2 Cloves Garlic, Minced 1/3 Cup Low Sodium Chicken Broth, Warm 1 Tablespoon Canola Oil
While Rice Is Still Warm, Sprinkle With 1 Tablespoon Of The Lemon Juice And Toss To Mix Well.
While Chicken Is Still Warm, Sprinkle With Remaining 3 Tablespoons Lemon Juice And Garlic.
Heat Large Nonstick Frypan Over Medium High Temperature; Add Oil, Then Onions And Peppers, Stirring Constantly For About 1 Minute.
Add Chicken And Stir Fry About 1 Minute.
Add Cooked Rice And Stir-fry.
Add Soy Sauce, Fish Sauce And Cinnamon, Cooking And Stirring Until Hot Through, About 1 Minute.
Pour Chicken Broth Over All And Stir Fry 1 Minute More.
Serve With Chutney, If Desired.

Makes 4 Servings. You can serve with your family and friends.
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