I am so back logged with my recipe posts. I made this months ago when I was trying my hand in preparing Chinese Food at home on the regular. I haven’t been making Chinese dishes as much lately as I need to make a trip to Chinatown and get me an authentic cheapie wok. Having a wok pan will make this dish so much easier to prepare, nonetheless you can also use a non-stick frying pan…
What you will need…
8 oz boneless & skinless chicken breasts, cubed
1 tbsp minced garlic
1/2 cup onions, chopped
1/4 cup of scallions, chopped
1 cup frozen peas & carrots
5 tbsp lite soy sauce
3 tbsp vegetable oil
1 cup rice, preferably cooked a day in advance and refrigerated
Season chicken to taste and set aside. I used adobo, garlic powder and cayenne pepper.
Heat vegetable oil and saute onions and garlic until slightly brown…
Add chicken and cook until no longer pink in the middle…
Toss in carrots & peas and stir fry for about 3 minutes…
Add your egg and scramble. This is where a wok is better because even in my non-stick pan my egg sticks to the vegetable bits ( I eventually switched pans)
Add in rice and soy sauce and stir until everything is evenly coated.
Toss in the scallions and serve hot.