Ingredients
Scale
- 2 bags (14 oz.) of Success® Rice (or 6 cups cooked rice): This recipe calls for pre-cooked white rice for convenience. You can substitute it with brown rice, basmati rice, or even quinoa for added nutrition.
- 2 tablespoons olive oil: Olive oil is used for sautéing. If unavailable, you can use avocado oil, vegetable oil, or coconut oil.
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces): For variety, you can use boneless chicken thighs, beef strips, or even tofu for a vegetarian version.
- 2 cups chopped broccoli: Broccoli adds color and a slight crunch. Substitute it with green beans, zucchini, or snap peas if preferred.
- 2 medium carrots (peeled and sliced): Carrots add natural sweetness. Bell peppers, sweet potatoes, or squash can be excellent alternatives.
- 1 medium onion (minced): Onions bring a savory depth. Shallots or leeks can work as substitutes.
- 2 cloves garlic (minced): Garlic enhances the flavor. Feel free to adjust the amount based on your preference.
- ¼ cup chicken broth: This keeps the dish moist and flavorful. Vegetable broth or water with a pinch of bouillon can also be used.
- 1 ½ teaspoons sesame oil: Adds a nutty aroma to the dish. You can skip it if you don’t have any or replace it with more olive oil.
- 1 ½ teaspoons curry powder: This is the star ingredient, providing warmth and depth. You can experiment with mild or spicy curry blends.
- ½ teaspoon turmeric: Turmeric adds vibrant color and a subtle earthiness. If unavailable, it can be omitted.
- 1 teaspoon salt and ½ teaspoon freshly ground black pepper: These seasonings can be adjusted to taste.
Instructions
- Prepare the Rice:
- Cook the two bags of Success® Rice according to the package directions. Alternatively, if you’re using another type of rice, cook 6 cups of it and set aside.
- Tip: To save time, you can prepare the rice ahead of time or use leftover rice from a previous meal.
- Sauté the Onion and Garlic:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced onion and garlic, stirring occasionally until they turn translucent (about 3–5 minutes).
- Tip: Keep the heat moderate to prevent the garlic from burning, as it can turn bitter.
- Cook the Chicken:
- Add the chicken pieces to the skillet with the onions and garlic. Cook for 7–10 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken mixture from the skillet and set it aside in a bowl.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped broccoli, sliced carrots, and chicken broth. Sauté the vegetables for about 3 minutes, stirring occasionally.
- Tip: If you like your vegetables softer, cover the skillet with a lid and let them steam for an additional 2 minutes.
- Combine the Ingredients:
- Return the cooked chicken and onion mixture to the skillet with the vegetables. Add the cooked rice, sesame oil, curry powder, turmeric, salt, and pepper. Stir everything together until well combined and heated through.
- Let it Rest:
- Remove the skillet from the heat, cover it, and let the dish sit for 3–5 minutes. This allows the flavors to meld together beautifully.
Notes
- How to Tell if Chicken is Cooked:
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut a piece open to check that the inside is no longer pink.
- Avoid Overcooking Vegetables:
- Keep an eye on the vegetables while sautéing to maintain a slight crunch. If they overcook, they might turn mushy.
- Prep Ahead:
- Chop the vegetables and mince the garlic and onion ahead of time to save time during cooking.
- Spice Level:
- If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes. For a milder flavor, reduce the curry powder slightly.
- Pan Size:
- Use a large skillet or wok to ensure there’s enough space to mix all the ingredients evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes