SESAME CHICKEN AND BROWN RICE

2 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