Red Meat Allergy Friendly Black Pepper Chicken Fried Rice with Snow Peas

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Black Pepper Chicken Fried Rice with Snow Peas

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1 ½ tsp freshly ground black pepper

For the rice

1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
¼ tsp salt
3 tbsp neutral oil, divided (such as vegetable oil or canola oil)
3 large eggs, beaten
4 cloves garlic, minced
1 tbsp fresh ginger, minced
6 oz snow peas, strings removed
3 green onions, thinly sliced, white and green parts separated
4 cups cooked long-grain white rice, preferably day-old and cold

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper until the sugar dissolves. Set aside.
2
Season the chicken pieces with the salt. Heat a large wok or 12-inch skillet over high heat until very hot, then add 1 tbsp of the neutral oil. Add the chicken in a single layer and cook, undisturbed, for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the pieces are opaque throughout with no pink at the center. Transfer to a plate and set aside.

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