Stir-Fried Chicken and Rice with Spring Vegetables

Stir-Fried Chicken and Rice with Spring Vegetables

Nutritional Information, Per Serving: 580 calories; 20 g fat; 3.5 g saturated fat; 50 g carbohydrate; 6 g fiber; 3 g sugars; 47 g protein

Serving Size:4
1. In large bowl, combine soy sauce and sesame oil. Add chicken and stir to combine. Set aside.

2. While chicken is marinating, heat a 10 or 12 inch skillet over medium heat. Add 1 teaspoon vegetable oil to pan. Add eggs; swirl and flip to form omelet. Remove omelet from pan, roll into tube and slice into thin slices. Reserve.

3. Heat large sauté pan or wok over medium heat. Add 1 tablespoon vegetable oil. Add chicken and toss until cooked through, about 5 minutes. Add 1 tablespoon vegetable oil to pan and heat. Add mushrooms and sauté, stirring until browned. Add asparagus pieces, tossing until just tender, another 4 – 5 minutes. Add scallions and sauté 2 minutes.

4. Add vinegar and oyster sauce to vegetables. Add rice and toss, heating thoroughly, about 4 minutes. Add peas and return chicken to pan. Add reserved egg, warm through and serve immediately.
* 1 1/2 pounds chicken breasts, boneless and skinless, cut into ¼-inch slices
* 1/4 cup soy sauce
* 1 TBLS sesame oil
* 2 TBLS + 1 tsp vegetable oil (divided)
* 2 eggs, lightly beaten with 1 tablespoon water
* 1 cup sliced shiitake mushrooms
* 1/2 bunch asparagus, cut into 1 inch pieces
* 1 bunch scallions, sliced in ¼-inch pieces
* 3 TBLS rice wine vinegar
* 2 TBLS oyster sauce
* 3 cups cooked white long grain rice
* 1 bag (16 oz) frozen peas, thawed
* 1 TBLS toasted sesame seeds