3/4 pound boneless skinless chicken breasts, diced into 3/4-inch pieces
1 tablespoon sesame oil, divided
1 tablespoon canola oil, divided
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2 large eggs
3 tablespoons low-sodium soy sauce
Salt and freshly ground black pepper
In a large non-stick wok or skillet, heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper andsaute until cooked through, about 5 to 6 minutes. Transfer chicken out of the pan and onto a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
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