Honey Garlic Chicken Fried Rice

By nancyjcanzi

Ingredients

• 1 tbsp vegetable oil 15 mL
• 2 boneless, skinless chicken breasts, diced 2
• 1/4 cup soy sauce 50 mL
• 4 tsp each minced garlic and ginger 20 mL
• 3 cups frozen Asian-style mixed vegetables 750 mL
• 1 cup shelled, frozen edamame or green peas 250 mL
• 3/4 cup Diana® Sauce, Honey Garlic flavour 175 mL
• 1/4 cup water 50 mL
• 1 tbsp lime juice 15 mL
• 4 cups cooked, long-grain white or brown rice 1 L
• 1/2 cup chopped green onion 125 mL
• 1 tbsp toasted sesame oil 15 mL

Details

Servings 4

Preparation

Step 1

Heat the oil in a large wok or deep nonstick skillet set over medium-high heat. Add the chicken, soy sauce, garlic and ginger; stir-fry for 3 to 4 minutes or until browned. Add the mixed vegetables and edamame; stir-fry for 3 to 4 minutes or until tender.

Meanwhile, combine the Diana sauce with the water and lime juice. Add to the skillet and bring to a boil. Stir in the rice; cook for 3 to 5 minutes or until chicken is cooked through and rice is hot and coated with sauce. Just before serving, stir in the green onion and sesame oil.


Tip(s):

1. Edamame are green soybeans that can be found already shelled in many supermarket freezer sections.
2. For fresh crunch, stir in a handful of bean sprouts when adding the green onion.
3. Substitute cubed pork loin for the chicken.
4. Substitute shrimp or cubed, firm tofu for the chicken; simply add along with the vegetables and edamame.
5. Prepare rice ahead; freeze in zip-top (re-sealable) bags until ready to use.
6. To reduce the salt content of this recipe, use lite or sodium-reduced soy sauce.