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© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken with salt and black pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium and cook for 8 to 12 minutes or no longer pink and the juices run clear (170°F), turning once halfway through cooking.
Meanwhile, place a steamer basket in a large saucepan. Add water to just below the bottom of the basket; bring to a boil. Add asparagus and carrots to basket. Cover, reduce heat and steam for 5 to 7 minutes or until vegetables are crisp-tender. Transfer vegetables to a dish, stir in soy sauce, ginger and rice.
To serve, divide rice and vegetable mixture among four dinner plates; top with chicken. If desired, sprinkle with crushed red pepper.