I found this recipe on Pinterest - it was great and the leftovers were even better. There are two steps to this: first, cooking the chicken in a slow cooker; second, preparing the rice with the already cooked chicken.
1 pound boneless, skinless chicken breasts
3/4 cup sugar
3/4 cup soy sauce (GF)
3 Tablespoons cider vinegar
3/4 teaspoon minced garlic
1/4 teaspoon pepper
2 Tablespoons water
4 cups prepared rice (I used Basmati)
1 cup peas and carrots, frozen
1/2 cup chopped onion
1 teaspoon chopped garlic
3 Tablespoons sesame oil
Combine first set of ingredients in slow cooker for about 4 hours. Remove and shred (or chop) chicken. Reserve juices!
Heat sesame oil in skillet over medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble with vegetables.
Add rice, chicken, and reserved juices (1/4 to 1/2 cup, depending on your preference).
Mix throughout and remove from heat. Enjoy!
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.