Ingredients Jump to Instructions ↓

  1. 1 cup cooked jasmine rice

  2. 4 tablespoons fresh lemon juice - divided use

  3. 1 whole chicken, cooked, skinned, boned, chopped

  4. 2 cloves garlic, minced

  5. 1 tablespoon canola or vegetable oil

  6. 1/2 cup finely chopped onion

  7. 1/4 cup chopped anaheim chile peppers

  8. 2 tablespoons soy sauce

  9. 1 tablespoon fish sauce

  10. 1/2 teaspoon ground cinnamon

  11. 1/3 cup low sodium chicken broth, warm

Instructions Jump to Ingredients ↑

  1. While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.

  2. While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.

  3. Heat large nonstick frypan over medium high temperature; add oil, then onions and peppers, stirring constantly for about 1 minute.

  4. Add chicken and stir fry about 1 minute. Add cooked rice and stir-fry. Add soy sauce, fish sauce and cinnamon, cooking and stirring until hot through, about 1 minute.

  5. Pour chicken broth over all and stir fry 1 minute more. Serve with chutney, if desired.


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