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Pan Chicken with Jasmine Rice
Servings: 4


From the National Chicken Council - low in fat, carbohydrates and calories, and high in protein.


1 cup jasmine rice cooked with no salt according to package directions
4 tablespoons fresh lemon juice, divided
1 whole chicken, cooked, skinned, boned, chopped
2 cloves garlic, minced
1 tablespoon canola oil
1/2 cup finely chopped onion
1/4 cup chopped Anaheim peppers
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cinnamon
1/3 cup low sodium chicken broth, warm

Cooking Instructions:

  1. While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
  2. Heat large nonstick fry pan over medium high temperature; add oil, then onions, peppers, stirring constantly for about 1 minute.
  3. Add chicken and stir fry about 1 minute. While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic. Add cooked rice and stir-fry. Add soy sauce, fish sauce and cinnamon, cooking and stirring until hot through, about 1 minute. Pour chicken broth over all and stir fry 1 minute more. Serve with chutney, if desired.