Asian Chicken Stir Fry Rice Bowl

 

Ever Ready has reopened her kitchen, serving an Asian Chicken Stir Fry Rice Bowl.

Cook's Notes: Protein-rich chicken and fresh veggies tossed with a flavorful Asian style sauce. Serve the stir-fry with jasmine rice, over steamed brown rice, cellophane or udon noodles. Garnish with diced green onions, chopped cashews, or peanuts.

Serving options: place chicken mixture in a bowl with rice on the side or on an individual serving plate.  

Asian Chicken Stir Fry Rice Bowl
Recipe serves 3-4
Ingredients:

• 4 cups cooked jasmine rice or brown rice 
• 1 tablespoon toasted sesame oil
• 2 large chicken breasts, diced
• 1/2 cup green onions, diced
• 3 tablespoons sesame seeds
• 1 cup matchstick carrots
• 1 cup halved tomatoes
• 1 cup mini sweet red peppers, diced
• 3 garlic cloves, minced
• 3/4-1 cup Kung Pao Stir-Fry Sauce, divided (readily available Asian aisle- grocery store)

• 1/4 cup chicken broth (low sodium)
• 1 cup broccolini or small broccoli florets
• 2 cups sugar snap peas
• Optional red pepper flakes or Sriracha Sauce
• Garnish with salted cashews or peanuts

Directions:

• In a wok or a large skillet pan, heat sesame oil and add 1/3 cup stir fry sauce, chicken pieces, carrots, onions, peppers, sesame seeds, and garlic. Sauté on medium-low heat for 10-12 minutes, covered, stirring occasionally. Uncover and add the rest of the stir fry sauce and chicken broth.
• In a colander, add a tray of ice cubes. Blanch sugar snap peas by bringing water to a boil in a saucepan, add and boil for 1 minute. Drain peas in a colander with ice.
• Add to the chicken mixture with tomatoes, cut broccolini or broccoli florets and blanched sugar snap peas. Stir fry for 4 minutes more with the chicken mixture.