Pan Chicken With Jasmine Rice Recipe

Ingredients

• 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

How to make Pan Chicken With Jasmine Rice

1. While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
2. While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
3. Heat large nonstick frypan over medium high temperature; add oil, then onions and peppers, stirring constantly for about 1 minute.
4. Add chicken and stir fry about 1 minute.
5. Add cooked rice and stir-fry.
6. Add soy sauce, fish sauce and cinnamon, cooking and stirring until hot through, about 1 minute.
7. Pour chicken broth over all and stir fry 1 minute more.
8. Serve with chutney, if desired.

Notes