Ingredients
4
4 servings
- •4 cups water
- •¼ teaspoon salt
- •2 tablespoons butter
- •3 dried red chiles, broken into several pieces
- •2 cups uncooked white rice
- •1 tablespoon sesame oil
- •2 garlic cloves, minced
- •2 tablespoons soy sauce, divided
- •1 skinless, boneless chicken breast half, diced
- •1 teaspoon dried basil
- •1 teaspoon ground white pepper
- •½ teaspoon dry ground mustard
- •1 pinch ground tumeric
- •1 tablespoon butter
- •1 ½ cups broccoli florets
- •1 cup diced green bell pepper
- •1 cup diced red bell pepper
- •½ cup diced onion
- •1 teaspoon lemon juice
Instructions
- Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
- Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
- Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
- Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
- Mix remaining soy sauce into chicken mixture.
- Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
- Toss vegetables with chicken.
Nutritional Facts
Per 4 servings
- Calories: 584
- Carbohydrate: 95g
- Fat: 16g
- Fiber: 4g
- Protein: 18g
- Sugar: 4g
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