Cooking Instructions
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Step 1
In a small bowl, mix the
Soy Sauce (2 Tbsp)
,
Sweet Chili Sauce (3 Tbsp)
, juice of the
Lime (1)
and salt and pepper.
Step 2
Deseed the
Jalapeño Pepper (1)
.
Step 3
Dice the
Carrots (1 cup)
and the
Onion (1/2)
. Mince the
Garlic (2 cloves)
. Finely chop the
Fresh Ginger (1 in)
and jalapeño pepper.
Step 4
Chop the
Broccoli (1 1/2 cups)
and
Mushrooms (1 1/2 cups)
.
Step 5
Shred the
Chicken (2 cups)
.
Step 6
Prepare
White Rice (1 cup)
.
Step 7
In a large pan or wok, heat peanut or
Vegetable Oil (as needed)
. Don’t use olive oil because it doesn’t hold up well to high heat. Add the onions, carrot, jalapeño, garlic, and ginger. Sauté until nice and soft.
Step 8
Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.
Step 9
Add the shredded chicken and sauté until most of the liquid evaporates.
Step 10
Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.
Step 11
Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with
Salt (to taste)
and
Ground Black Pepper (to taste)
or any additional soy sauce if necessary.
Step 12
Add a squeeze of lime juice if you'd like, and serve hot.
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