One-Pan Chicken Fried Rice
- Heat oil in large nonstick skillet over medium-high heat. Stir fry chicken 6 minutes, or until browned.
- Add light parts of onions, garlic and ginger; stir fry for 1 minute.
- Add broth and rice; cover with tightly fitting lid.
- Cook over medium low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
- Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.
- Drizzle on soy sauce to taste, if desired!
- You can use your favourite veggies in this dish. Try peppers, mushrooms, red onion or sliced carrots instead of, or in addition to, the broccoli.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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