Chicken,  Dinner,  Love your leftovers,  Recipes

Chicken “Fried” Rice with Bell Peppers

All three of my kids despise peas, so here’s a non-traditional version that substitutes bell peppers for the eggs and peas. Also, if your kids aren’t oyster sauce fans this is a great sauce to make for them – the hint of brown sugar makes it very kid-friendly. And it’s healthy too!

Chicken Fried Rice with Bell Peppers
This picture shows the optional spinach, omit that in your kids bowls if they aren’t spinach fans, I know my aren’t!
Chicken “Fried” Rice with Bell Peppers
Recipe Type: Entree
Cuisine: Asian
Author: Kate Wagner
Serves: 4-6
One of the easiest love your leftover meals to throw together! All you need is some shredded chicken and brown rice (white rice works too). Feel free to substitute in your kids favorite veggies. Happy cooking!
Ingredients
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp low-sodium chicken broth
  • 2 tbsp light brown sugar
  • 3 tsp toasted sesame oil
  • 2 tbsp canola oil
  • 2-3 bell peppers, red, yellow, orange or a mix, cut into thin strips
  • 4 tsp minced garlic or 4 cloves of garlic, minced
  • 2 tbsp ginger paste or fresh grated ginger (see note)
  • 2 cups shredded chicken
  • 4 cups brown rice, cooked and very cold
  • 1 (6 oz) pkge Baby spinach, stems removed (optional)
Instructions
  1. In a small bowl, whisk soy sauce, chicken broth, brown sugar and sesame oil until sugar is dissolved. Set aside.
  2. Heat canola oil in a large skillet or wok over medium heat.
  3. Add bell peppers and cook until they begin to soften, 2-3 minutes.
  4. Add garlic and ginger and cook for 2 minutes.
  5. Add chicken, rice and spinach if using and cook until heated through, 5-7 minutes.
  6. Remove from heat, add the soy sauce mixture and toss throughly.
Notes
You are welcome to use fresh ginger but I find it much faster and less expensive to use ginger from a tube.

 

 

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