Ingredients
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2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
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3 tablespoons hoisin sauce
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1 tablespoon ketchup
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1 1/4 teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
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1 1/2 teaspoons canola oil
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1 1/2 cups sliced onion rings
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic
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3/4 teaspoon curry powder
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parsley, chopped fine garnish for rice
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almonds or peanuts, for garnish
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1 lb boneless skinless chicken breast, cut into 1-inch thick slices
Instructions
- Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
- While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
- Heat oil in large non-stick skillet over medium-high heat.
- Add onion; sauté 3 minutes or until tender.
- Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
- Stir in hoisin mixture; cook 1 minute, tossing to coat.
- Sprinkle with your choice of chopped nuts.
- Serve over rice and enjoy!