Chicken Fried Rice (A Healthier Version)

• 1 Tablespoon Sesame Oil, Divided
• 1/2 cups Bell Pepper, Color Of Choice, Chopped
• 1/2 cups Onion, Chopped
• 1 cup Uncooked Chicken Breast, Cut Into 1 Inch Pieces, Seasoned With Salt And Black Pepper
• 23 cups Frozen Mixed Vegetables
• 23 cups Frozen Broccoli Forets
• 1/2 cups Frozen (shelled) Edamame
• 1- 1/2 cup Cooked Brown Rice
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Mirin (Japanese Cooking Wine)
• 1/2 teaspoons Garlic Powder (or 2 Fresh Cloves, Crushed)
• 1/2 teaspoons Red Pepper Flakes
• 2 whole Green Chives, Diced, For Garnish
• Sesame Seeds, For Garnish

1. In a large skillet, heat half of the sesame oil over medium heat.
2. Add the bell pepper and onion, saute for 2 minutes, stirring often.
3. Add the chicken, stirring often until chicken is browned on all sides and cooked through, about 4 minutes.
4. Add the still-frozen mixed vegetables, broccoli, edamame, and rice.
5. Cook until vegetables are defrosted, about 2 minutes.
6. Add soy sauce, mirin, garlic powder and red pepper flakes, stirring constantly to combine well.
7. Simmer on medium heat for 2 minutes, until liquid has distributed and absorbed into ingredients.
8. Serve hot, sprinkle with chives and sesame seeds for garnish.

sesame oil, bell pepper, onion, chicken, vegetables, frozen broccoli, soy sauce, garlic, red pepper, green chives, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/chicken-fried-rice-a-healthier-version/ (may not work)