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Pan Chicken with Jasmine Rice

1 whole chicken, cooked, skinned, boned, chopped
1/2 cup finely chopped onion
1 cup soft jasmine rice, cooked with no salt according to package directions
1/4 cup chopped anaheim peppers
2 tablespoons low sodium soy sauce
4 tablespoons fresh lemon juice, divided
1 tablespoon fish sauce
1/2 teaspoon cinnamon
2 cloves garlic, minced
1/3 cup low sodium chicken broth, warm
1 tablespoon canola oil

1. While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
2. While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
3. Heat large nonstick frypan over medium high temperature; add oil, then onions and peppers, stirring constantly for about 1 minute.
4. Add chicken and stir fry about 1 minute. Add cooked rice and stir-fry. Add soy sauce, fish sauce and cinnamon, cooking and stirring until hot through, about 1 minute.
5. Pour chicken broth over all and stir fry 1 minute more. Serve with chutney, if desired.

Makes 4 servings.

Nutritional Facts Per Serving: 211 calories; 21.4 g protein; 7.5 g total fat; 1.6 g saturated fat; 13.4 g carbohydrates; 61 mg cholesterol; 490 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.