Chicken, Rice And Vegetables Recipe
Ingredients
| Fryer chicken | 1 | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Oil | 4 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Scallions | 1/2 Cup (16 tbs), sliced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1/2 cup cooked or canned green peas | ||
| Eggs | 6 , beaten | |
| Cooked rice | 3 Cup (16 tbs) | |
Directions
Remove the skin and bones of the chicken; cut the meat in bite-sized pieces.
Marinate in the soy sauce mixed with the sugar for 30 minutes.
Drain, reserving the marinade.
Heat the oil in a skillet; saute the chicken for 5 minutes.
Add the mushrooms and scallions; saute for 2 minutes.
Stir in the broth, peas, and marinade.
Cook over medium heat 2 minutes.
Pour the eggs into the pan, stir lightly and cook 2 minutes, or until eggs set.
Divide the rice among 6 bowls and spoon the chicken mixture over it.
Marinate in the soy sauce mixed with the sugar for 30 minutes.
Drain, reserving the marinade.
Heat the oil in a skillet; saute the chicken for 5 minutes.
Add the mushrooms and scallions; saute for 2 minutes.
Stir in the broth, peas, and marinade.
Cook over medium heat 2 minutes.
Pour the eggs into the pan, stir lightly and cook 2 minutes, or until eggs set.
Divide the rice among 6 bowls and spoon the chicken mixture over it.
Chef
