WHAT YOU'LL NEED
|1 pouch Minute Rice Jasmine Rice|
|1/2 cup (125 mL)||
Sweet Thai Chili Sauce
|2 tbsp (30 mL)||
each lime juice and sodium-reduced soy sauce
|1 tbsp (15 mL)||
|1 lb (500 g)||
boneless, skinless chicken breast, sliced
|1 cup (250 mL)||
each sliced carrot, red pepper and snow peas
|2 cups (500 mL)||
garnish with sliced green onion
|Step 1:||Prepare rice according to package directions. Stir chili sauce with lime juice and soy sauce in a small bowl. Meanwhile, heat oil in a wok set over medium-high heat.|
|Step 2:||Add chicken to wok. Stir-fry until browned; remove to a bowl. Add vegetables; stir-fry until tender.|
|Step 3:||Return chicken along with sauce mixture to wok; toss until heated through. Toss in sprouts. Serve over rice. Garnish with green onion.|
- Replace the carrot, red pepper and snow peas with any combination of stir-fry vegetables.
- Replace the chicken with peeled, deveined raw shrimp. To avoid overcooking the shrimp, stir-fry the vegetables first. Then, add the shrimp along with the sauce, tossing just until the shrimp are no longer opaque.
- Sweet Thai chili sauce is a mild, thick sauce used for dipping and stir-fries found in the Asian section of the supermarket.
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