Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 cup uncooked glutinous white rice (sushi rice)

  3. 2 tablespoons vegetable oil

  4. 2 teaspoons sesame oil

  5. 5 green onions, chopped

  6. 3 cloves garlic, minced

  7. 3 skinless, boneless chicken breast halves - cubed

  8. 8 ounces fresh mushrooms, chopped

  9. 1 tablespoon rice vinegar

  10. 3 tablespoons soy sauce

  11. 2 tablespoons toasted sesame seeds

  12. 1 tablespoon cornstarch

  13. 2 tablespoons cold water

  14. 3/4 cup chopped unsalted dry-roasted peanuts

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally. In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.


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