2 scallions, trimmed and thinly sliced on the diagonal
1 teaspoon grated and peeled fresh ginger
1/2 cup diced red bell pepper (about 1 small pepper)
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 cup homemade or low-sodium store-bought chicken stock
1 cup snow peas, trimmed, sliced on the diagonal into thirds
Cook rice according to package instructions; set aside. Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium; add remaining tablespoon oil. Add eggs; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add snow peas and reserved chicken; cook until heated through, about 3 minutes.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!