Click on a category to see more recipes in this category
Ingredients
1 Cup rice, cooked
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
1 Pound boneless skinless chicken thighs cut into 1" x 1/2" strips
1 (4 1/2 oz) Can sliced mushrooms, drained
1 Teaspoon sesame seed oil
1 Teaspoon fresh garlic, minced
1 Teaspoon fresh ginger, minced
1 (16 oz) Package frozen stir-fry vegetables, thawed
1 Cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoon cornstarch
Instructions
Sprinkle salt and pepper evenly over chicken. Heat sesame seed oil in a large fry pan and cook chicken, garlic, and ginger over medium-high heat 4 to 5 minutes or until chicken is no longer pink, stirring frequently. Add mushrooms and vegetables; cook until heated through, about 2 to 3 minutes.
Whisk together broth, soy sauce, sugar, and cornstarch in medium bowl. Gradually add liquid to skillet, stirring frequently, until liquid thickens, about 2 minutes. Serve over hot cooked rice.
12/16/12 * * * * *