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Mandarin Chicken Rice Bowls Recipe

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This recipe for Mandarin Chicken Rice Bowls, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (11.5oz.) Korean Teriyaki Stir Fry Sauce
1 (10oz.) Teriyaki Sauce (House of Tsang)
3 Lbs. Chicken Breasts, cubed
1-1/2 Tbsp. Sugar
1/4 Cup Cornstarch
1-1/2 Cups Water

Directions:
Directions:
Combine first three ingredients and let marinade 30 minutes. Add remaining ingredients and bring to boil. Simmer 10 minutes. Serve over rice with stir fried vegetables: Napa cabbage, bean sprout, grated carrots, diced onion, sliced fresh mushrooms, zucchini diced, snow peas, broccoli.

 

 

 

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