Chicken Fried Rice

Best Asian Food Ingredient  – Chili Garlic Paste

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3 cups cooked rice
7 teaspoons lower-sodium soy sauce, divided
1 teaspoon cornstarch
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili garlic paste
2 tablespoons canola oil, divided
2 large eggs, lightly beaten
1 teaspoon grated fresh ginger
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup chopped green onions ( optional)

Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce,  rice wine vinegar, lime juice and chili garlic paste in a small bowl.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm.

Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.


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