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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A simple marinade flavors the chicken nicely in this meal-in-one rice dish from Bill Hilbrich of St. Cloud, Minnesota. I keep meals interesting for myself by cooking creatively, he notes. Ingredients:
2 tablespoons plus 3/4 cup chicken broth, divided |
1 tablespoon soy sauce |
1 garlic clove, minced |
1 teaspoon sugar |
1 teaspoon minced fresh gingerroot |
1/4 pound boneless skinless chicken breast, cubed |
1 teaspoon vegetable oil |
1/3 cup uncooked long grain rice |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
Directions:
1. In a resealable plastic bag, combine 2 tablespoons broth, soy sauce, garlic, sugar and ginger; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain and discard marinade. In a skillet, brown chicken in oil. Stir in the rice, mushrooms and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 12-17 minutes or until the rice is tender. Yield: 1 serving.
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