Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep Time
10 Mins
Cook Time
15 Mins
Serves 4

This recipe uses leftover rice from Stuffed Peppers.

How to Make It

Step 1

Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.

Step 2

Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.

Ratings & Reviews

landscaper8's Review

October 11, 2011
My kids a a little picky and my wife is too. I made this one night and no one was too excited...until we had supper. I made a little extra for lunch the next day. There wasn't any left. We all loved it and it is now in our "rotation" for dinner each month.