Description
A nostalgic, high-protein version of a beloved comfort dish featuring crispy garlic, juicy chicken, and colorful veggies.
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 2 large eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- ½ tsp ground black pepper
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Toss chicken pieces with cornstarch until well-coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until golden and crispy—about 5-7 minutes. Set aside.
- Add remaining oil and minced garlic to the same pan. Sauté for about 30 seconds until fragrant.
- Push the garlic to one side and scramble the beaten eggs until just set, about 1 minute.
- Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce. Stir-fry for 3-4 minutes.
- Add the crispy chicken back to the pan. Toss everything gently to combine.
- Finish with black pepper, and adjust seasoning as needed. Serve hot and enjoy!
Notes
Use fresh, high-quality ingredients for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg