- Cook jasmine rice according to package directions in low sodium chicken broth.
- Cut green pepper in slivers and trim ends from snow peas.
- Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through.
- Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions.
A healthier version of a Chinese restaurant classic. Use packaged sliced mushrooms and “match sticks” carrots for extra convenience.