Chinese Chicken and Rice

Submitted by Tandy Higgins

"Add your favorite vegetables and tailor it to your own palate. Cut carrots into penny size."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Yields: 6 cups
• Serves: 6-8

ingredients

• 1 lb skinless chicken breast
• 2 cups water
• 1 cup brown rice
• 1⁄2 teaspoon sea salt
• 2 teaspoons olive oil
• 2 garlic cloves
• 1 1⁄2 cups broccoli florets
• 1 cup sliced mushrooms
• 1⁄2 cup sliced water chestnuts
• 1 cup sliced carrot
• 1 cup onion, green

• for marinade

• 2 teaspoons olive oil, extra virgin
• 1 teaspoon gingerroot
• 2 teaspoons soy sauce
• 1 garlic clove
• 1 dash hot pepper sauce

directions

1. Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hour in refrigerator. Preheat oven to 350°. Prepare a 6 qt casserole dish with cooking spray. Add rice, water , and salt and bake 40 minute or until all the liquid is absorbed.
2. Meanwhile heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until soft. Remove from heat. Add the cooked vegetable mixture to the rice when it is finished baking.