SESAME CHICKEN AND BROWN RICE2 cups water 1/2 tsp salt 2 cups quick-cooking brown rice or 2 cups hot cooked brown rice 1 lb chicken breasts, skinned and boned, cut in 1/2-inch strips freshly ground black pepper 3 tbsp Asian sesame oil 1/4 cup water 2 tbsp soy sauce 6 green onions, thinly sliced Bring 2 cups of water to a boil. Add the salt and rice and cook over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes longer, until the rice is tender. Season chicken strips with pepper. Heat sesame oil in a frying pan. Add the chicken strips and cook over medium heat, stirring, until cooked through, about 3 minutes. Add 1/2 cup water to the chicken and simmer, uncovered, stirring up any brown bits that cling to the pan, for 1 minute. Add the soy sauce, stir in the cooked brown rice and sprinkle the green onion slices on top. Servings: 4 Source: The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny
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