Ingredients (serves 4):
- 1 lb ground chicken breast
- 2 tablespoons sesame oil
- 5-6 tablespoons soy sauce
- Optional: 1 teaspoon grated ginger
- 3 tablespoons canola oil (or more sesame oil)
- 2 red bell peppers, cut into strips
- 2 cups cooked rice (Basmati recommended)
- 1 tablespoon vinegar
- 3-4 tablespoons sweet chili sauce
- 2 green onions, thinly sliced
Instructions:
- In a bowl, mix ground chicken, sesame oil, 2 tablespoons soy sauce, and ginger (if using).
- Heat 2 tablespoons of canola oil (or sesame oil) in a large skillet or wok. Add chicken and fry until golden, about 5 minutes.
- Add bell peppers and fry for another 2 minutes. Add the remaining tablespoon of oil and the rice. Fry for 2 minutes, then add the remaining soy sauce and vinegar, frying for another 2 minutes. Finally, add the sweet chili sauce and half the green onions, frying for about a minute. Taste and add more soy sauce and/or sweet chili sauce if needed.
- Remove from heat, sprinkle the rest of the green onions, and serve hot.
Storage: Up to 3 days in the refrigerator. Reheat in the microwave before serving.