Cook time can vary depending on the tossed with melted butter, maple syrup, and a touch of cinnamon, these oven roasted carrots are a great side dish worthy at any holiday feast!
Veggie-Packed Chicken Fried Rice
Brown sugar roasted carrotsthe seasoned mom.
Recipe Summary Veggie-Packed Chicken Fried Rice
This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.Ingredients | Roasted Carrots Brown Sugar Cinnamon
9 teaspoons vegetable oil, divided
1 red bell pepper, cut into strips
½ medium onion, sliced
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped cabbage
1 cup chopped sugar snap peas
⅓ cup low-sodium chicken or vegetable broth
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups cooked short-grain brown rice
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
¼ cup sliced green onions
½ teaspoon salt
Directions
Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
For the 6 cups mixed vegetables, your can use your favorites such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, green beans, snap peas, and/or zucchini. Choose a mix of those you like most.
Info | Roasted Carrots Brown Sugar Cinnamon
prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
6 cups
TAG : Veggie-Packed Chicken Fried Rice
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,
Roasted Carrots Brown Sugar Cinnamon - While the carrots roasted, in another pan i sautéd pecans with a bit more butter, brown sugar, maple syrup (for that great fall flavor) and a sprinkle of flaked sea salt.
