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Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves,

  2. -skinned and boned

  3. 1/4 c Soy sauce

  4. 1/4 c Dry sherry

  5. 1 Garlic clove, minced

  6. 2 T Chopped green onion

  7. 1 T Brown sugar

  8. 2 t Ginger

  9. 2 T Vegetable oil

  10. 1 cn VEG-ALL Mixed Vegetables,

  11. -with liquid (16 oz)

  12. 1 cn Water chestnuts (8 oz)

  13. 1 c Quick cooking rice

Instructions Jump to Ingredients ↑

  1. Cut chicken into 2′-long strips.

  2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl.

  3. Add chicken and stir until well coated.

  4. Heat oil in large skillet; stir-fry chicken until cooked.

  5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil.

  6. Stir in rice, remove from heat, cover and let stand 5 minutes.

  7. Serve chicken over rice and vegetables. —–

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