Chicken and Veggie Fried Orzo

• 1 cup orzo
• 2 cups water
• 1 tablespoon olive oil
• 1 boneless, skinless chicken breast, diced
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/2 cup diced carrot
• 2 green onions, sliced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 tablespoons toasted sesame seeds for garnish

Steps

1. 1 Cook orzo in boiling salted water for 8 to 10 minutes until al dente. Drain and set aside.
2. 2 Heat olive oil in a large skillet or wok over medium-high heat.
3. 3 Add diced chicken and cook until browned and cooked through.
4. 4 Push chicken to one side and add garlic, sauté for 30 seconds until fragrant.
5. 5 Add bell pepper, zucchini, and carrot to the skillet, stirring to cook for 3-4 minutes until tender-crisp.
6. 6 Toss in the cooked orzo and stir to combine with the vegetables and chicken.
7. 7 Pour in soy sauce, oyster sauce, and sesame oil. Stir well to coat.
8. 8 Season with salt and pepper to taste. Cook for another 2 minutes.
9. 9 Garnish with green onions and toasted sesame seeds before serving.

Equipment

• Large skillet or wok
• Cutting board
• Chef's knife

Variations

• Add shrimp for a seafood twist.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If you don't have oyster sauce, use an extra tablespoon of soy sauce.
• Substitute sesame oil with peanut oil for a similar flavor profile.

Pairings

• Serve with a chilled glass of Riesling.
• A simple Asian-inspired coleslaw on the side works well.

Nutrition

Tips

• For a heartier meal, consider adding snap peas or broccoli florets.
• Use vegetable broth instead of water for cooking the orzo to enhance the flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to prevent drying out.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of steamed jasmine rice.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ