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Chicken-Mushroom-Rice Toss

Randy Mayor; Melanie J. Clarke
Yield 3 servings (serving size: 1 1/2 cups)
Steamed snow peas or broccoli tossed with soy sauce and sesame seeds makes a nice side for this dish.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.