Randy Mayor; Melanie J. Clarke
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Momma Bush's Review

Momma Bush
September 02, 2013
Love this recipe... Family loves this recipe!

rstarrlemaitre's Review

January 21, 2013
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.