- Portion size 4 servings
- Credits : Jodi Borneman
- 1 cup long grain rice
- 1 1/4 cup water
- 2 skinless boneless chicken breasts
- 1/3 cup chicken stock
- 3 tablespoons low sodium soy sauce
- 3 tablespoons hoisin sauce
- 2/3 cups carrots chopped
- 1 tablespoon vegetable oil
- 1 cup red bell pepper diced
- 1 cup snow pea
- 1 1/2 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 2 green onions
MethodBring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered for 10 minutes. Transfer to a bowl. Cool.
While the rice is cooking, preheat the barbecue or a non stick grill pan to medium high and spray with cooking oil.
Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the centre. Dice and set aside.
Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.
Cook the carrots in a pot of boiling water until tender crisp, about 4 minutes. Drain.
Spray a non stick wok or large skillet with cooking oil, add the vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger, and carrots, cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.