Recipe: Chicken Fried Rice (using chicken thighs and cooked rice)

CHICKEN FRIED RICE

Cold leftover rice is the perfect way to get a jump on tonight's dinner. Boneless chicken thighs cook up quickly and are moist and tender.

3 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 medium-size sweet red pepper trimmed, seeded and cut into 1/2-inch cubes
3/4 pound boneless, skinned chicken thighs, cut into 1/4-inch strips
6 ounces green cabbage, shredded
2 3/4 cups cold rice
1/4 cup thinly sliced green onion (about 3 onions)

Combine vinegar, honey, salt and ginger in small dish. Set aside.

Heat the oil in very large nonstick skillet or Dutch oven over medium-high heat. Add red pepper and cook, stirring, for 1 minute. Add the chicken and cook, stirring, for 4 minutes or until chicken is no longer pink. Add cabbage and cook, stirring, for 2 minutes.

Stir in the vinegar mixture until combined. Add the rice, stirring to break up, and cook 3 to 5 minutes or until heated through.

Stir green onion into rice mixture. Serve.

Makes four servings (1 1/4 cup each)
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle Magazine, October 17, 1989