PICKY EATERS CHICKEN FRIED RICE


1-1/2 lbs. boneless chicken breasts
1/4 cup flour
2 Tbsp. butter, divided
1 Tbsp. canola oil
2 Tbsp. soy sauce, divided
3 cloves garlic, minced
3 Tbsp. sliced almonds
1-1/4 cups enriched white rice (uncooked)
1 (14.5 oz) can chicken broth
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper

Rinse chicken well and lay on a large cutting board. Salt and pepper both sides of chicken. Using a very sharp knife, cut chicken into thick strips on the vertical. Sprinkle flour on both sides of chicken and evenly coat. In a large skillet, melt 1 Tbsp. butter with the oil and sauté chicken for 3-4 minutes over medium-high heat until well browned. Half way through browning, sprinkle 1/2 Tbsp. soy sauce over chicken.

Remove chicken to a plate. Melt remaining butter in skillet and sauté garlic for about 1 minute. Add rice and almonds and sauté for an additional 2 minutes. Pour in chicken broth, 1-1/2 Tbsp. soy sauce, ginger, salt, and pepper. Stir to combine and bring to a light boil. Add chicken in a single layer on top of the rice mixture. Reduce heat and simmer for 20-22 minutes.