Chicken-Mushroom-Rice Toss

Chicken-Mushroom-Rice Toss Recipe
Randy Mayor; Melanie J. Clarke
Steamed snow peas or broccoli tossed with soy sauce and sesame seeds makes a nice side for this dish.

Yield:

3 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 16 %
Fat 7.2 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 2.5 g
Protein 29.9 g
Carbohydrate 48 g
Fiber 1.7 g
Cholesterol 59.5 mg
Iron 3.5 mg
Sodium 568 mg
Calcium 23 mg

Ingredients

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 tablespoon sesame oil
1/3 cup chopped green onions
1 tablespoon rice vinegar
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger
2 cups thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces)
1 1/2 cups chopped cooked chicken breast (about 9 ounces)

Preparation

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.

December 2001
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