Sweet and Spicy Chicken Fried Rice

This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup long grain rice
• 2 1⁄4 cups chicken broth (divided)
• 2  cups  leftover  cooked chicken (chopped)
• 1⁄2 cup carrot (diced)
• 1⁄2 cup sugar snap pea (cut in half)
• 1⁄2 cup red onion (chopped)
• 8  ounces pineapple tidbits (drained juice reserved)
• 1  tablespoon  jalapeno pepper (minced)
• 2  tablespoons low sodium soy sauce
• 2  garlic cloves (minced)
• 1  teaspoon ground ginger
• 1  teaspoon brown sugar
• 3  tablespoons rice vinegar

Directions

1. Cook rice according to package directions replacing water with 2 cups chicken broth.
2. In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
3. Add rice, chicken and pineapple. Heat through and serve.