Serves 4. Recipe is adapted by Stephanie Riegel from Uncle Ben’s.
1 cup long-grain white or brown rice, cooked according to package instructions (Jasmine rice is recommended but it works fine with other rice varietals as well)
4 tbls. reduced-sodium soy sauce or light soy sauce
2 tbls. Chinese Five Spice seasoning
4 cloves minced garlic
1 tsp. salt
2 boneless skinless chicken breasts, thinly sliced (approximately 2 cups cooked, 6 ounces raw)
2 sprays of cooking spray
2 tbls. whole sesame seeds
2 to 4 tsps. ginger powder
1 cup carrots cut into matchsticks
1 cup snow peas
1 (16-oz.) can sliced water chestnuts, with fluid
1 tsp. toasted sesame oil
1. While rice is cooking, combine soy sauce, Five Spice powder, garlic and salt in a small bowl and pour over chicken to marinate. Let stand for at least 15 minutes.
2. Heat large pan or wok over high heat. When pan is hot, lightly coat with cooking spray and add the chicken and soy sauce. Cook chicken for 1 to 2 minutes; add sesame seeds and ginger powder, stir to coat. Add carrots, snow peas, water chestnuts (including liquid) and toasted sesame oil.
3. Cook until vegetables are crisp tender. Add rice; toss to combine. Serve hot.