1 1/2 cups chopped cooked chicken breast (about 9 ounces)
How to Make It
Bring the broth to a boil in a medium saucepan. Add rice; cook uncovered, 10 minutes. Drain rice in a colander over a bowl, reserving 1/4 cup broth; set the rice and broth aside.
While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar, garlic, and ginger; saute for 1 minute. Add mushrooms, sauté 2 minutes. Stir in rice, reserved broth, and chicken. Cook 3 minutes or until the liquid almost evaporates, stirring frequently.
This is a fine weeknight supper but a little bland, certainly not something for company. I'd add a bit of soy sauce, more ginger and garlic, and maybe try baked seasoned tofu instead of the chicken for more concentrated flavor.
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