Things You'll Need
2-3 tablespoons vegetable oil
1.5 pounds boneless, skinless chicken breast
2 carrots, peeled
1 cup pea pods or broccoli spears
2 cloves garlic
1-inch chunk fresh ginger root, peeled
½ teaspoon chili powder
6 cups cooked rice
3 tablespoons soy sauce
salt and pepper to taste
lime wedges (optional)
chopped cilantro (optional)
¼ cup soy sauce
¼ cup vegetable oil
2 tablespoons sesame oil
1 clove garlic
1 teaspoon dried or fresh ginger root
¼ cup fresh-squeezed orange juice
2 tablespoons brown sugar
Mix marinade in a bowl. Cut chicken into 1-inch chunks. Put chicken chunks into bowl with marinade. Cover and refrigerate at least one hour.
Cut carrots and broccoli into bite-size pieces. Peas can be left whole in pod. Set aside in bowl. Mince or press garlic and grate ginger. Set aside on separate plate or bowl with chili powder.
Heat one tablespoon oil over medium-high heat in wok or skillet until hot, but not smoking. Add chicken plus ¼ cup of marinade, cooking until flesh is no longer pink inside. Remove chicken from pan and set aside.
Clean pan, add one tablespoon oil and reduce heat to medium. Add scallions and vegetables, stirring frequently. Cook two to four minutes, or until vegetables are slightly softened. Add ginger, chili powder and garlic, stirring constantly for one minute. Do not let garlic burn or brown.
Add in the rice and mix well. Push vegetables and rice to sides of the pan, making a small well in the middle of the pan. Add another tablespoon of oil if needed. Crack egg directly into pan, stirring vigorously to mix egg. Stir egg into rice and vegetable mixture, coating thoroughly. Cook, stirring constantly, for about three minutes until egg is cooked. Add chicken and any juices, and soy sauce.
Serve immediately, garnishing with chili sauce, lime wedges or cilantro if desired.
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