Oriental Rice "chicken" Helper
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 24 ounces reduced-sodium chicken broth
- 1 cup brown rice, instant
- 1 tablespoon garlic, minced
- 1⁄2 - 3⁄4 teaspoon ground ginger
- 2 tablespoons chili sauce
- 3⁄4 cup carrot, bias sliced
- 1 small onion, chopped
- 2 tablespoons reduced sodium soy sauce
- 1 lb boneless skinless chicken, cooked and cut into 1-inch pieces
- 1 (8 ounce) can water chestnuts, thinly sliced, drained
- 1⁄2 cup edamame, shelled and fully cooked
directions
- Put chicken broth, rice, garlic, ginger, chili sauce, carrots, onion, and soy sauce into large skillet; stir.
- Bring to a boil, stir, cover, and reduce heat to low.
- Cook on low for 18 minutes or cook until carrots are almost tender.
- Raise temperature to medium, stir in chicken, water chestnuts, and edamame; cook for 5 minutes or until most of the liquid has evaporated.
- Pour into bowls.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin