Chinese Skillet Chicken and Rice
This Chinese version of chicken and rice is spicy. If you'd like to tone down the heat, reduce the amount of red pepper flakes according to your own taste.
Makes 4 servings
|1/2||teaspoon red pepper flakes|
|1/2||teaspoon Chinese five-spice powder*|
|1/4||teaspoon white pepper|
|1||pound boneless skinless chicken breasts|
|2||teaspoons vegetable oil|
|1||large onion, chopped|
|2||cloves garlic, minced|
|1||cup uncooked white rice|
|1-1/4||cups fat-free reduced-sodium chicken broth|
|1||tablespoon reduced-sodium soy sauce|
|2||red bell peppers, sliced|
|1||cup fresh bean sprouts|
|1||cup sliced fresh mushrooms|
|3/4||cup canned water chestnuts, drained|
|1||cup frozen peas, thawed|
|1||teaspoon minced fresh ginger|
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
- Combine red pepper flakes, five-spice powder and white pepper in small bowl. Rub onto all surfaces of chicken. Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Cook onion and garlic in drippings 3 minutes, stirring occasionally. Add rice; stir to coat. Stir in broth, water and soy sauce. Bring to a boil over high heat; reduce heat to medium.
- Arrange chicken and bell peppers over rice in skillet. Cover and simmer 15 minutes or until most of the liquid is absorbed and chicken is cooked through. Remove from heat; stir bean sprouts, mushrooms, water chestnuts, peas and ginger into rice and chicken. Cover and let stand 10 minutes. Garnish with mushrooms and fresh herbs, if desired.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||12 %|
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