Total Time
30mins
Prep 15 mins
Cook 15 mins

Cooking Light. May 2007.

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, omitting salt and fat. Keep warm.
  2. Combine sugar and next 4 ingredients (through ginger) in a small bowl.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
  4. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
  5. Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
  6. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
  7. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
  8. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.

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