As with most of the recipes, this is yet another way to disguise your plain chicken and brown rice! It may sound like a spicy dish, but in reality it's no hotter than a stir fry.
4 cups cooked brown rice (I use Minute Rice)
1 lb boneless chicken breasts, cut into 1" cubes
1 whole egg plus 3 egg whites
3/4 cup chopped bell pepper
1/2 cup chopped onion
1/4 cup chopped cilantro
2 Tbs lite soy sauce
1 Tbs vegetable oil
1 tsp minced garlic
1 tsp chili powder*
1 Tbs brown sugar
salt and pepper to taste
Heat stove top to medium. In a wok, or large frying pan, pour in oil. Add in chopped pepper and chopped onion. Cook, stirring occasionally, until onion starts to brown. Add in chicken, soy sauce, minced garlic, and chili powder. When chicken is almost cooked through, add in cilantro and brown sugar, turning up heat to medium-high. Ingredients in the pan should become quite hot, but don't forget to stir ingredients frequently, so they don't burn. Once everything in the pan is hot, pour over egg and whites, stirring frequently. This will fry the egg, while incorporating it with the rest of the ingredients. Turn down heat to low and simmer for 5 minutes. Serve over rice or add rice directly to the pan to fry with other ingredients.
*If you can find it, I recommend 1 Tbs sweet chili sauce, in place of powder.
Makes 4 servings.
Nutrition Facts (per serving):
Calories- 350 Carbs- 39 g Protein- 32 g Fat- 7.5 g
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