Chinese Fried Rice With Chicken

Chinese Fried Rice With Chicken

1 1/2 cups long-grain white rice
1 1/4 lbs. boneless chicken breasts or thighs, skinned and cut into
1/2-inch chunks
1/4 cup soy sauce
1/4 teaspoon pepper (red or black)
3 tablespoons vegetable oil
2 eggs, slightly beaten
2 cups fresh bean sprouts
2 cups small broccoli flowerets
1 large sweet red or green pepper, seeded cut into 1/4-inch pieces about
1cup
2 green onions, thinly sliced
2 tablespoons dry sherry or water

Cook rice, following label directions. Meanwhile, place chicken in
medium-size bowl. Mix soy sauce and pepper in a cup. Add one tablespoon to
chicken, toss to mix. Heat one tablespoon of oil in a wok or large skillet
over high heat. Add eggs. Cook, stirring until lightly set, about 15
seconds. Remove with slotted spoon to a small plate, keep warm. Add
remaining oil to wok. Add chicken pieces; stir fry until cooked through,
about four minutes. Remove with slotted spoon to a bowl. Keep warm. Add bean
sprouts, broccoli, red and green peppers and green onions to wok or skillet.
Sir fry one minute. Add sherry or water, cover. Cook two minutes. Add
chicken, rice and remaining soy mixture. Toss until rice is evenly coated.
Gently stir in eggs, breaking them up. Serve at once. This recipe makes
Chinese cooking easy. It's colorful and tasty with the versatile chicken.