Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil (or vegetable oil)
  • 1 pound chicken breasts (boneless/skinless and diced into 1/2-inch pieces)
  • 1 1/2 cups frozen peas and diced carrots blend (no need to thaw)
  • 1 cup canned sweet corn (drained)
  • 1/2 cup green onions (chopped)
  • 4 garlic cloves (minced)
  • 3 large eggs (lightly beaten)
  • 4 cups cooked rice (white or brown)
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine
  • Salt and pepper (optional and to taste)

Instruction

  • Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add chicken, cook for about 5 minutes or until golden-brown.
  • Using a slotted spoon, remove the chicken and place on a plate; set aside.
  • To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
  • Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
  • Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the chicken back to the skillet, add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes, or until chicken is heated through.
  • Serve warm.