Chicken & Rice

Chicken & Rice

Ingredients:

2# Chicken

2c Minute Rice

1/2c Carrots (2 med sized carrots)

1/2c  Scallions (5 scallions)

1/2c Brussel sprouts

1/2c Red Bell Pepper (1)

1/2c Water Chestnuts (1 can)

1/2c Bamboo Shoots (1 can)

1/2c bean sprouts (1/2 can)

1/2t Jalapeno

1 large clove of Garlic

1/2t Ginger

1t Chinese 5 Spice

Salt

Pepper

1T corn starch, mixed with water.

1T Soy Sauce

1t Hoisin Sauce

2T Vegetable oil

Directions:

1.      Place the rice and Chinese 5 spice in a large pan of lightly salted water, bring to a boil, cover, and then remove from heat, let seep for 3 min.

2.      Drain the rice, rinse under cold running water and drain thoroughly again. Set aside to cool.

3.      Heat oil in a preheated wok or large, heavy-based skillet.

4.      Add the thinly sliced chicken to the wok until it begins to just turn golden color.

5.      Add the red peppers and garlic, jalapeno, and ginger

6.      Add the cooked rice to the wok, a little at a time, tossing well after each addition until well combined and the grains of rice are separated.

7.      Add the carrot, bean sprouts, bamboo shoots, scallions, water chestnuts, and brussel sprouts and cook for 2 more min.

8.      Mix hoisin sauce and a 1T of cornstarch of water together.

9.      Add to wok, cook for another min.

10.  Drizzle with soy sauce and serve!