Ingredients
- A drizzle of fragrant sesame oil
- Tender chunks of chicken thighs, free of skin and bones
- Fresh green onions, finely chopped, with a mix of light and dark green sections
- A handful of minced garlic cloves
- A spoonful of freshly minced ginger
- A generous carton of CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth (900 ml)
- Fluffy long grain white rice, measuring up to 2 cups
- Delicate broccoli florets, cut into small pieces
- Sweet frozen peas, totaling 1 cup
Step 1
In a spacious non-stick skillet, heat oil on medium-high. Cook chicken until golden, about 6 minutes. Toss in the onion's lighter sections, garlic, and ginger, stir for an additional minute.
Step 2
Pour in the broth and rice, then cover tightly. Simmer over medium-low for 15 minutes until the rice is tender and has soaked up all the broth. Toss in broccoli and peas during the final 3 minutes of cooking.
Step 3
Take off the heat.
Step 4
Allow it to sit covered for 2 minutes. Uncover, fluff with a fork, and garnish with the green parts of the onions.
Extra Tips & Suggestions
- 1. Keep your pantry stocked with essential ingredients like soy sauce, rice vinegar, and sesame oil for easy access when whipping up a batch of one-pan chicken fried rice.
- 2. Organize your kitchen cabinets so that all your spices and seasonings are easily reachable when you need to add a burst of flavor to your fried rice.
