YIELD: ABOUT 6 CUPS
TOTAL TIME:ABOUT 20 MINUTES
PREP TIME:5 MINUTES
COOK TIME:ABOUT 15 MINUTES
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.55 / 5 (77 Reviews)Did you make this recipe?Leave a review »
INGREDIENTS:
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 201g (1 1/2 cups) frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
- 3 green onions, trimmed and sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 to 4 tablespoons low-sodium soy sauce
- salt and pepper, optional and to taste
DIRECTIONS:
- To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
| Step | Time (min) | Total Time |
| Cook Chicken | 5 | 5 |
| Transfer Chicken | 1 | 6 |
| Peas & Carrots | 2 | 8 |
| Garlic | 1 | 9 |
| Eggs | 4 | 13 |
| Chicken & Rice | 2 | 15 |
Adjustments
- I’ve only used white rice but brown might be a substitute some time. I cook it in a rice cooker.
History
- 2021-03-06: Day of The Dude dinner.
- I’ve made this a fair few times since we couldn’t get to our favorite Chinese restaurant (Sesame) during much of the early pandemic. It’s always turned out very well
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats
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