Recipe: Stir Fried Chicken and Rice with Spring Vegetables (peas, asparagus and mushrooms)

STIR-FRIED CHICKEN AND RICE WITH SPRING VEGETABLES

1 1/2 pounds chicken breasts, boneless and skinless, cut into 1/4-inch slices
1/4 cup soy sauce
1 tbsp. sesame oil
2 tbsp. plus 1 tsp vegetable oil, divided use
2 eggs, lightly beaten with 1 tablespoon water
1 cup sliced shiitake mushrooms
1/2 bunch asparagus, cut into 1-inch pieces
1 bunch scallions, sliced in 1/4-inch pieces
3 tbsp. rice wine vinegar
2 tbsp. oyster sauce
3 cups cooked white long grain rice
1 (16 oz) bag frozen peas, thawed

In large bowl, combine soy sauce and sesame oil. Add chicken and stir to combine. Set aside.

While chicken is marinating, heat a 10 or 12-inch skillet over medium heat. Add 1 teaspoon vegetable oil to pan. Add eggs; swirl and flip to form omelet. Remove omelet from pan, roll into tube and slice into thin slices. Reserve.

Heat large saute pan or wok over medium heat. Add 1 tablespoon vegetable oil. Add chicken and toss until cooked through, about 5 minutes.

Add 1 tablespoon vegetable oil to pan and heat. Add mushrooms and saute, stirring until browned.

Add asparagus pieces, tossing until just tender, another 4-5 minutes.

Add scallions and saute 2 minutes.

Add vinegar and oyster sauce to vegetables. Add rice and toss, heating thoroughly, about 4 minutes.

Add peas and return chicken to pan. Add reserved egg, warm through and serve immediately.

Source: National Chicken Council