1 lb. boneless chicken breast, cut into thin strips
2 cloves garlic, minced
4 c. cooked rice (brown or white)
1/4 c. chopped green onions
3/4 c. coarsely chopped fresh sugar snap peas
1/2 c. diced red pepper
3 T. chopped dry-roasted peanuts
Instructions
Combine first 7 ingred in a bowl; stir with whisk until blended.
Heat oil in large nonstick skillet over med-high heat. Add chicken and garlic, stir-fry 3 min or until chicken is done. Add rice, stir-fry 2 min. Remove mixture from skillet.
Add vinegar mixture to skillet; bring to a boil, and cook 3 min. Return chicken to skillet, stir-fry 1 min. Remove from heat.
Stir in last 4 ingred (all optional, and/or add others you like). Serve!
Serving
Suggestions
This is also good cold...a great leftover to take for lunch!
Originally Submitted
5/6/2009
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