Ingredients
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1 cup long grain rice
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2 1/4 cups chicken broth (divided)
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2 cups leftover cooked chicken (chopped)
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1/2 cup sugar snap pea (cut in half)
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1/2 cup red onion (chopped)
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8 ounces pineapple tidbits (drained juice reserved)
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1 tablespoon jalapeno pepper (minced)
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2 tablespoons low sodium soy sauce
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2 garlic cloves (minced)
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1 teaspoon ground ginger
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1 teaspoon brown sugar
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3 tablespoons rice vinegar
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1/2 cup carrot (diced)
Instructions
- Cook rice according to package directions replacing water with 2 cups chicken broth.
- 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.
- Add rice, chicken and pineapple. Heat through and serve.