Title: BARB’S CHINA CHICKEN RICE
Categories: Main dish
Yield: 1 servings

———————————-BARB DAY———————————-
1 Chicken breast; boned,
– skinned cut in bite-size
-pieces
1 sl Ginger; fresh, diced
-fine
1 Garlic clove; pressed
2 tb Soy sauce
1 1/2 ts Sesame oil
2 tb Canola oil
1/2 c Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tb Cilantro; fresh, chopped
– fine
1 c Rice; cooked
3/4 c Chicken broth; or as needed
1/4 c Slivered almonds
Soy sauce; to taste

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp. Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it’s spices in the skillet, being careful to drain
most of the liquid and cook until it it cooked through and slightly
browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
rice, the reserved vegetables and enough of the chicken stock to keep the
rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds
and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.

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