Ingredients
INGREDIENTS:
3 cups cooked jasmine rice (cold, day-old rice ideally)
½ lb skinless boneless chicken thighs or chicken breast
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup diced pineapple (fresh or canned)
½ cup finely diced onion (or shallots/green onions)
2 cloves minced garlic
2 tablespoons vegetable oil (or any neutral oil)
1.5 tablespoons regular soy sauce
1 teaspoon fish sauce (or oyster sauce)
¼ teaspoon salt ¼ teaspoon black pepper
**Chicken Marinade:** 2 teaspoons regular soy sauce 2 teaspoons sesame oil (or any neutral oil)
1 teaspoon cornstarch (or potato starch) ¼ teaspoon baking soda (helps tenderize the meat)
Instructions
1. Break up cold day-old rice with a rice paddle or clean hands. Set aside.
2. Slice chicken thighs on a bias and transfer sliced chicken to a medium bowl. Season chicken with marinade ingredients as listed, mix well and set aside to marinate for 10-15 minutes.
3. Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Fry sliced chicken until cooked through. Remove chicken and set aside.
4. Next sauté garlic and onions until fragrant.
5. Add mixed vegetables and diced pineapples and cook for 3-4 minutes, evaporating any liquids in the pan. Push everything to the side of the pan.
6. Add remaining vegetable oil. Toss in cooked rice into the empty space followed by regular soy sauce, fish sauce, salt and black pepper and toss everything together.
7. Toss back in cooked chicken. Serve hot and enjoy!
PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 15 minutes, Total Time: 30 minutes, Servings: 4, Calories: 311, Net Carbs: 49g, Fats: 5g, Protein: 17g