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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts. Ingredients:
1-1/2 pounds boneless skinless chicken breasts, thinly sliced |
1 cup chopped onion |
1/4 cup canola oil |
1 cup uncooked long grain white rice |
1 can (28 ounces) stewed tomatoes |
1/2 cup soy sauce |
1 tablespoon chicken bouillon granules |
3/4 teaspoon salt-free herb and spice seasoning |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
2 medium green peppers, cut into 1-inch pieces |
1 can (8 ounces) mushroom stems and pieces, drained |
1 can (8 ounces) sliced water chestnuts, drained |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute.
2. Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes.
3. Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Yield: 6 servings.
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