Chinese Chicken With Rice Recipe
This Chinese Chicken With Rice makes a mindblowing meal ! Try out this spicy chicken breasts and rice preparation and tell me if you like it ! Your suggestions for the Chinese Chicken With Rice are welcome !
Ingredients
3 boneless chicken breasts (chicken cutlets),weighing about
1 3/4 pounds
1/2 pound mushrooms
1 can (5 ounces) bamboo shoots
3 green onions
1 small stalk celery
1 small sweet red pepper
OR: 1 can or jar (4 ounces) pimientos
4 tablespoons vegetable oil
1/4 cup dry sherry
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup chicken broth (from an about 14 ounce can)
2 cups precooked rice (from a 14 ounce pack age)
Boiling water
Salt
Directions
Pull skin from chicken breasts, slice meat thin.
Trim mushrooms and slice.
Drain bamboo shoots and slice, if needed, trim green onions and celery; slice both thin.
Halve red pepper, seed, and dice (If using pimientos, drain and cut into strips.)
Saute chicken quickly in vegetable oil in a large frying pan for 3 minutes, or until chicken turns white.
Stir in mushrooms, bamboo shoots, green onions, celery, and red pepper; saute for 2 minutes.
Stir in sherry and soy sauce; cover.
Cook for 2 minutes, or until vegetables are crisply tender.
Blend cornstarch into chicken broth until smooth in a small bowl; stir into frying pan.
Cook, stirring constantly, until sauce thickens and boils for 3 minutes.
While chicken mixture cooks, prepare rice with boiling water and salt, following label directions.
Spoon around edge on a large serving platter; spoon chicken mixture on top.
Garnish with a half mushroom and serve with additional soy sauce, if you wish.
Trim mushrooms and slice.
Drain bamboo shoots and slice, if needed, trim green onions and celery; slice both thin.
Halve red pepper, seed, and dice (If using pimientos, drain and cut into strips.)
Saute chicken quickly in vegetable oil in a large frying pan for 3 minutes, or until chicken turns white.
Stir in mushrooms, bamboo shoots, green onions, celery, and red pepper; saute for 2 minutes.
Stir in sherry and soy sauce; cover.
Cook for 2 minutes, or until vegetables are crisply tender.
Blend cornstarch into chicken broth until smooth in a small bowl; stir into frying pan.
Cook, stirring constantly, until sauce thickens and boils for 3 minutes.
While chicken mixture cooks, prepare rice with boiling water and salt, following label directions.
Spoon around edge on a large serving platter; spoon chicken mixture on top.
Garnish with a half mushroom and serve with additional soy sauce, if you wish.
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