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Ingredients
1 Cup long-grain white rice, uncooked
1 Pound chicken thighs, boneless, skinless cut into 1� pieces
PAM cooking spray
1 Teaspoon sesame seed oil
2 Tablespoons soy sauce
1 Tablespoon cornstarch
1/2 Teaspoon ground ginger
1/8 Teaspoon crushed red pepper
1 Medium red or green bell pepper, cut into thin strips
4 Green onions, cut into 1" lengths
4 Ounces mushrooms, quartered
2 Medium garlic cloves, minced
1/2 Cup chicken broth
6 Ounces fresh or thawed frozen snow peas
1 Cup cherry tomatoes, halved
Instructions
Cook rice according to package directions. Meanwhile, place chicken in medium bowl. Add soy sauce, cornstarch, ginger and red pepper; mix well.
Spray large skillet or wok with cooking spray; heat over medium-high heat. Add bell peppers, onions, mushrooms and garlic; cook 6 to 8 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; cover to keep warm.
Add sesame seed oil and chicken mixture to same skillet and cook until chicken is no longer pink. Add broth; stir to loosen browned bits from bottom of skillet. Stir in pea pods; cook 1 minute, stirring frequently. Add tomatoes to cooked vegetables; cook an additional minute, or until heated through, stirring frequently. Serve with the rice.
09/12/07 * * * * *