Chicken Fried Rice

Ingredients:

Chicken:

1 chicken breast, cut into thick strips

2 TB soy sauce

2 TB lemon juice

5 TB cornstarch

1 TB garlic powder

1 TB ground ginger

Salt and pepper to taste

Rice:

2 Cup cooked rice (1 Cup uncooked)

1-2 eggs, beaten (I used Egg Beaters)

1/4 onion, diced

2 cloves garlic, sliced

3 TB soy sauce

1/2 TB garlic powder

1/2 TB ground ginger

Salt and pepper to taste

Peanut oil, as needed

Servings: 2

Procedure:

Pour the lemon juice and soy sauce over the chicken. Toss to coat and leave it alone to marinate while you prepare everything else (If you don't already have cooked rice, this is also a good time to start cooking it). Heat a wok over medium-high heat (around 6). Mix the cornstarch, salt, pepper, garlic powder, and ginger. Pour a little peanut oil in the bottom of the wok, barely enough to coat the bottom. Dredge each strip of chicken through the cornstarch mixture and then gently lay in the bottom of the wok. Allow to cook for several minutes and when you can see the edges turning a golden brown, flip and cook a few minutes longer on the other side. Remove from pan and set aside.

Add a little more oil to the wok and then add the garlic and the onions. Once the onions start to get a little soft, move them to the side of the pan. Move them to the side and add the eggs. Cook as you normally would scrambled eggs, and as they start to set, gently incorporate the onions and garlic. Add the rest of the ingredients, and maybe a little more oil, if needed. Stir-fry until the whole mixture is a light brown. Add the chicken, remove from heat, and serve. In the photo, I broke the chicken strips into smaller bites after serving.