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Chicken and Rice Recipe

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This recipe for Chicken and Rice is from A Taste of Tamarack 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. oil
4 chicken cutlets diced into squares
salt and pepper
4 cloves garlic, minced
1 /2 c. water
1 c. white rice, rinsed
1/4 t. dried ginger
1/4 c. soy sauce
2 T. rice vinegar
1/2 c. honey
1 1/2 T. hot sauce
3-4 c. frozen broccoli florets, thawed
1 red pepper, diced
10 oz. baby Bella mushrooms, cleaned and sliced
3 T. cornstarch
Directions:
Directions:
Heat oil in a large pot over medium heat.
Add chicken.
Season with salt and pepper and saute for 4-5 minutes flipping over during cooking.
Add minced garlic and saute for 2 minutes, until fragrant.
Then, add water, rice, ginger, soy sauce, rice vinegar, honey and hot sauce and stir.
Cover the pot and bring to a boil.
Stir, and then reduce heat to low.
Cover and simmer for 10 minutes stirring occasionally to prevent sticking.
After about 10 minutes of cooking, add the vegetables to the pot on top of chicken and rice.
Do not mix.
Make sure the rice stays below the water line or it will not cook evenly.
Simmer for another 15-20 minutes or until most of the water is absorbed and then stir to blend flavors.
Combine 1/3 c. of water with corn starch.
Add mixture to the pot and stir, cooking until the sauce thickens about 3-4 minutes.

 

 

 

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