Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp apple juice
  • 1 tbsp brown sugar
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 10 oz chicken breast, cut into 1/2-inch cubes
  • 3 cups cooked jasmine rice, chilled
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots blend
  • 2 stalks green onions, sliced
  • 2 tbsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, apple juice, brown sugar, grated ginger, and minced garlic; set aside. Use a fork to break up the chilled jasmine rice to ensure there are no large clumps.
  2. Heat 1 tbsp of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the cubed chicken breast and season with salt and black pepper. Sear until golden brown and the internal temperature reaches 165°F (74°C), about 4-5 minutes. Remove the chicken from the pan and set aside on a plate.
  3. Add the remaining 1 tbsp of vegetable oil to the same pan. Pour in the beaten eggs and scramble quickly until just set. Immediately add the chilled rice and the frozen peas and carrots blend. Stir-fry for 3-5 minutes, pressing the rice against the pan to toast the grains until they look slightly translucent and smell nutty.
  4. Return the cooked chicken to the pan. Pour the sauce from step 1 over the mixture and toss on high heat for 1-2 minutes until the sauce thickens into a glossy coating. Stir in the sliced green onions just before removing from heat.