Killer Chicken with Mushroom, Asparagus, and Red Bell Pepper
Ingredients1 h 10 m servings 1095 cals
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Per Serving: 1095 calories; 47.7 g fat; 86.7 g carbohydrates; 77.8 g protein; 270 mg cholesterol; 610 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very flavorful; just needs a sauce to soak into the rice. I used sushi rice instead of the basmati, because I love stick rice. Overall the dish was good.
Very tasty. Didn't have fish sauce - used Oyster Sauce. Will definitely do again. Easy to prepare, could start cooking other ingredients (other than rice) earlier than indicated.