I have noticed that it’s a little bit more difficult for me to get my kids to try different cuisines or flavors when we are eating out. If I have introduced them to certain flavors at home they are more willing to try it when we are out. I am not sure why that is. Asian flavors are definitely one flavor that I can’t get them to enjoy at restaurants. But when I do make stir fry, noodles, fried rice they seem to really like it. I think it’s really nice for kids to be able to eat a wide variety of flavors, it definitely makes it easy when you go out to eat. But I also understand that will always not be the case. I know I am a little picky when it comes to trying different cuisines, I tend to stick to my comfort level. This dish was a hit for my kids. I really enjoy cooking meals that come together in minutes. I would say this is one of those meals. If you are into meal prepping you can boil the rice ahead of time. Next day rice makes the best fried rice because they hold the shape and don’t get mushy. You can also use roisterer chicken and add any veggies you have on you hand.
CHILI LIME CHICKEN STIR FRY RICE
- 1 cup boiled rice (I used jasmin rice)
- 1 lb chicken tenders (cut into small bite size pieces)
- 1 small onion (chopped)
- 3 sm. garlic (minced)
- 1/2 in. ginger (minced)
- 1/2 cup frozen peas
- 2 eggs
- 1 lime zested
- 2 tbsp. soy sauce
- 1/3 cup chili sauce
- 2-3 tbsp. fresh cilantro (chopped)
- 2 tbsp. sesame oil
- Heat sesame oil in medium shallow frying pan on med-high heat.
- Sprinkle chicken with salt/pepper. Add chicken cook for 5-7 minutes. Set aside in separate plate.
- Same pan add eggs and scramble. Add little bit more oil if needed. Set aside in plate.
- Add rest of sesame oil saute garlic, ginger for few seconds, add peas and saute for few sec.
- Add chili sauce, lime zest, lime juice and soy sauce. Sauce will get a little thick.
- Add rice, chicken, egg, cilantro mix well.