2 cups raw jasmine rice
3 1/2 cups low sodium chicken stock
1 green pepper
2 cups snow peas
1 tbsp EACH canola oil and sesame oil
1/2 tsp red pepper flakes
1 tsp ground ginger
8 mushrooms, sliced
2 cups "match stix" cut carrots
2 cups cooked diced chicken
1/4 cup soy sauce
1/4 cup seasame seeds
1/2 cup minced fresh cilantro
1 cup thinly sliced green onions
Cook jasmine rice in low sodium chicken broth according to the rice package directions.
Cut green pepper in slivers and trim ends from snow peas.
Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet.
Stir fry mushrooms, green pepper, snow peas and match stix carrots until tender crisp.
Stir in chicken; season with soy sauce and heat through.
In a large serving bowl, stir together chicken mixture and hot rice. Sprinkle sesame seeds, cilantro and green onions over top. Serve immediately.
Pre-cut “Match Stix” carrots are available in bags in the produce section of larger stores. If you can’t find the pre-cut carrots, cut whole carrots into pieces the size of a match stick