ASIAN GLAZED GICKEN WITH VEGETABLE FRIED RICE RECIPE

Steps:

• 1. Prep ingredients Bring a large saucepan of salted water to a boil. Scrub carrots, quarter lengthwise, then cut crosswise into ¼- inch pieces. Trim ends from scallions and thinly slice. Peel and finely chop 2 teaspoons garlic. In a small bowl, combine tamari, ¼ cup vinegar, 2 tablespoons water, and 4 teaspoons sugar; stir to dissolve sugar. 2. Cook rice Add rice to boiling water, and cook (like pasta) stirring occasionally until almost tender, about 8 minutes. Add carrots and cook until tender, about 4 minutes. Drain, rinse well with cold water, and drain again. 3. Cook chicken Pat chicken dry and season all over with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over high. Add chicken and cook on one side until golden, about 5 minutes. Flip chicken and add tamari mixture to skillet and cook, until chicken is cooked through and sauce is reduced to ⅓ cup, about 2 minutes. Remove skillet from heat. 4. Sauté Aromatics Turn chicken to coat in glaze and transfer to a plate; cover to keep warm. Transfer glaze to a bowl. Rinse out skillet and wipe dry. Heat 2 tablespoons oil in skillet over high. Add garlic and half of the scallions and cook, stirring frequently, until fragrant, about 30 seconds. 5. Finish rice & serve Add peas, rice, and carrots to skillet; cook, stirring, to heat through, about 2 minutes. Add glaze and stir to coat; season to taste with salt and pepper. Serve fried rice topped with chicken and any juices and garnish with remaining scallions. Enjoy 6. Take it to the next level Sneak in even more veggies by subbing in some cauliflower or broccoli rice in place of all or some of the cooked rice.