Discover a vibrant twist on chicken fried rice with this zesty variation, featuring citrus and herb-infused flavors. Perfect for a quick weeknight meal or meal prep. Gluten-free and bursting with freshness.
This zesty chicken fried rice draws inspiration from tropical flavors and combines them with a classic Asian dish for a fresh, bright take.
2 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup diced bell peppers (red, yellow, or green)
1/2 cup diced red onion
2 cloves garlic, minced
2 cups cooked jasmine rice, cooled
1 cup frozen peas
1/4 cup fresh cilantro, chopped
2 tbsp soy sauce (use tamari for gluten-free)
1 tbsp lime juice
1 tsp lime zest
1/2 tsp ground black pepper
1/4 tsp salt
Optional: lime wedges for serving
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil.
4. Add the diced bell peppers, red onion, and garlic. Sauté for 3-4 minutes until the vegetables are tender.
5. Stir in the cooked rice and peas, mixing well with the vegetables.
6. Return the chicken to the skillet, and add soy sauce, lime juice, lime zest, black pepper, and salt. Stir to combine.
7. Cook for an additional 3-4 minutes, stirring occasionally until everything is evenly heated.
8. Remove from heat and stir in fresh cilantro.
9. Serve hot with optional lime wedges on the side.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or microwave until thoroughly heated, adding a splash of water if needed to maintain moisture.
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