Chicken-Mushroom-Rice Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Steamed snow peas or broccoli tossed with soy sauce and sesame seeds makes a nice side for this dish. Ingredients:
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 tablespoon sesame oil |
1/3 cup chopped green onions |
1 tablespoon rice vinegar |
2 teaspoons bottled minced garlic |
1 teaspoon bottled ground fresh ginger |
2 cups thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces) |
1 1/2 cups chopped cooked chicken breast (about 9 ounces) |
Directions:
1. Bring the broth to a boil in a medium saucepan. Add rice; cook uncovered, 10 minutes. Drain rice in a colander over a bowl, reserving 1/4 cup broth; set the rice and broth aside.
2. While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar, garlic, and ginger; saute for 1 minute. Add mushrooms, sauté 2 minutes. Stir in rice, reserved broth, and chicken. Cook 3 minutes or until the liquid almost evaporates, stirring frequently.
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