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Stir-Fried Chicken
and Rice with Spring Vegetables

1-1/2 lbs. chicken breasts, boneless and skinless,
cut into 1/4-inch slices
1/4 cup soy sauce
1 Tbsp. sesame oil
2 Tbsp. + 1 tsp. vegetable oil (divided)
2 eggs, lightly beaten with 1 Tbsp. water
1 cup sliced shiitake mushrooms
1/2 bunch asparagus, cut into 1-inch pieces
1 bunch scallions, sliced in 1/4-inch pieces
3 Tbsp. rice wine vinegar
2 Tbsp. oyster sauce
3 cups cooked white long grain rice
1 bag (16 oz.) frozen peas, thawed
1 Tbsp. toasted sesame seeds

In large bowl, combine soy sauce and sesame oil. Add chicken and stir to combine. Set aside. While chicken is marinating, heat a 10- or 12-inch skillet over medium heat. Add 1 tsp. vegetable oil to pan. Add eggs; swirl and flip to form omelet. Remove omelet from pan, roll into tube. and slice into thin slices. Reserve. Heat large sauté pan or wok over medium heat. Add 1 Tbsp. vegetable oil. Add chicken and toss until cooked through, about 5 minutes. Add 1 Tbsp. vegetable oil to pan and heat. Add mushrooms and sauté, stirring until browned. Add asparagus pieces, tossing until just tender, another 4–5 minutes. Add scallions and sauté 2 minutes. Add vinegar and oyster sauce to vegetables. Add rice and toss, heating thoroughly, about 4 minutes. Add peas and return chicken to pan. Add reserved egg, warm through, and serve immediately. Serves 4.

 


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