4ounceswhite chicken meatthinly sliced and chopped
1cupred ricebrown rice can be used too
2cupswater
3tablespoonsolive oil
1/2onioncoarsely chopped
1cuppeasfrozen
Instructions
In a bowl, prepare the marinade. Mix 2 tablespoons soy sauce, 1 teaspoon lime juice, ginger, sugar, and pepper then marinate the chicken in the mixture for one to two hours.
Meanwhile, cook the rice. Over high heat, in a saucepan, boil the rice and water together. When it starts to boil, cover and simmer on low heat for about 20 minutes or until cooked through (they should remain chewy). Over medium heat, in a saucepan with olive oil, sautè the onions then add the peas. Drain the chicken (discard the marinade) and add to the saucepan.
Add the rice and toss for about 3 minutes. Add the remaining lime juice and the soy sauce. Serve warm.