Ingredients Jump to Instructions ↓

  1. 0 1/2 pound(s) ground skinless chicken 1/4 cup(s) low sodium chicken broth 1 tablespoon(s) reduced sodium teriyaki sauce 1/2 teaspoon(s) ground coriander 2 large Eggs 1 teaspoon(s) minced peeled fresh ginger 2 medium carrots , finely chopped 1 medium green bell pepper , seeded and chopped 6 scallions , sliced 1 1/2 cup(s) cold cooked brown rice 1/2 cup(s) frozen green peans , thawed

Instructions Jump to Ingredients ↑

  1. Spray a large nonstick skillet or wok wiht nonstick cooking spray; heat. Saute the chicken until browned, 4-5 minutes. Transfer to a medium bowl; stir in the broth, teriyaki sauce, add coriander. In the skillet, heat 1 teaspoon of the oil. Stir-fry eggs until set but still moist. Transfer to the bowl. Heat the remaining teaspoon of oil; saute the ginger, carrots, bell pepper, add scallions until tender, about 5 minutes. Stir in the rice and peas; stir-fry until the rice begins to brown. Add the chicken mixture; cook until heated through, about 5 minutes.


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