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Lean Chicken Fried Rice

chicken - breast, rice

1 1/3 cups long-grain rice
1 each onion, carrot and sweet red pepper
8 ounces mushrooms
2 cloves garlic
1 pound boneless skinless chicken breasts
1 tablespoon sesame or vegetable oil
3 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon chili sauce or ketchup
dash hot pepper sauce
1/2 cup frozen green peas

In large saucepan, bring 2-2/3 cups water to boil; stir in rice. Reduce heat to low; cover and cook for 20 minutes or until rice is tender and water is absorbed. Meanwhile, chop onion, carrot and red pepper; quarter mushrooms and mince garlic. Set aside separately. Cut chicken into bite-size pieces. In nonstick skillet, heat 1 tsp of the oil over medium-high heat; stir-fry chicken for 5 minutes or until no longer pink inside. Transfer to plate. Add remaining oil to pan; stir-fry onion and garlic for 3 minutes or until softened. Add carrot, red pepper and mushrooms; stir-fry for 8 minutes or until tender. Stir together soy sauce, 2 tbsp water, mustard, chili sauce and hot pepper sauce. Stir rice, peas, reserved chicken and any accumulated juices into skillet; pour soy mixture over top. Cook, stirring, until heated through.

Contributor: Canadian Living Magazine - September, 1998

Yield: 4 servings

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