1 1/2 pounds chicken breasts, boneless and skinless, cut into ¼-inch slices
1/4 cup soy sauce
1 TBLS sesame oil
2 TBLS + 1 tsp vegetable oil (divided)
2 eggs, lightly beaten with 1 tablespoon water
1 cup sliced shiitake mushrooms
1/2 bunch asparagus, cut into 1 inch pieces
1 bunch scallions, sliced in ¼-inch pieces
3 TBLS rice wine vinegar
2 TBLS oyster sauce
3 cups cooked white long grain rice
1 bag (16 oz) frozen peas, thawed
1. In large bowl, combine soy sauce and sesame oil. Add chicken and stir to combine. Set aside.
2. While chicken is marinating, heat a 10 or 12 inch skillet over medium heat. Add 1 teaspoon vegetable oil to pan. Add eggs; swirl and flip to form omelet. Remove omelet from pan, roll into tube and slice into thin slices. Reserve.
3. Heat large sauté pan or wok over medium heat. Add 1 tablespoon vegetable oil. Add chicken and toss until cooked through, about 5 minutes.
4. Add 1 tablespoon vegetable oil to pan and heat. Add mushrooms and sauté, stirring until browned.
5. Add asparagus pieces, tossing until just tender, another 4 - 5 minutes.
6. Add scallions and sauté 2 minutes.
7. Add vinegar and oyster sauce to vegetables.
8. Add rice and toss, heating thoroughly, about 4 minutes.
9. Add peas and return chicken to pan.
10. Add reserved egg, warm through and serve immediately.
Nutritional Information, Per Serving:
580 calories; 20 g fat; 3.5 g saturated fat; 50 g carbohydrate; 6 g fiber; 3 g sugars; 47 g protein
Courtesy of National Chicken Council.