If using uncooked rice, cook it according to package directions. Set aside.
Heat oil in a large skillet or pan over medium-high heat.
Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Add the chopped onion and sliced carrot to the same pan. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Return the cooked chicken to the pan. Add the cooked rice, chicken broth or water, salt, and pepper. Stir well.
If using, stir in the frozen peas and soy sauce/tamari now.
Bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally, until everything is heated through and flavors combine.
Serve hot, garnished with fresh herbs if desired.
💡 Pro Tips for Pro Eaters:
- 🌶️ Feeling spicy? Add a pinch of red pepper flakes with the garlic for a little kick!
- 🥦 Don't have peas? Diced bell pepper or green beans work great too! Toss them in when you add the carrots and onions.
- 🍚 Leftovers are your friend! This skillet stores beautifully in the fridge for a quick reheat lunch the next day. ✨ Meal prep magic!
