Barb's China Chicken Rice

• 1 each chicken breasts boned, skinned cut in bite-size pieces
• 1 slice ginger fresh, diced fine
• 1 each garlic cloves pressed
• 2 tablespoons soy sauce, tamari
• 1 1/2 teaspoons sesame oil
• 2 tablespoons canola oil
• 1/2 cup onions chopped
• 4 each mushrooms fresh, diced fine
• 2 each zucchini cut into cubes
• 1 tablespoon cilantro fresh, chopped fine
• 1 cup rice, cooked
• 3/4 cup chicken broth or as needed
• 1/4 cup almonds slivered
• 1 x soy sauce, tamari to taste

1. Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2 tablespoons soy sauce.
2. stir to coat and let stand while preparing the remaining vegetables.
3. Put the canola oil into a medium sized skillet (or wok).
4. Saute the onions until they are limp.
5. Add the mushrooms and saute until they give up their juice.
6. Remove the vegetables and reserve.
7. Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook until it it cooked through and slightly browned.
8. Add the zucchini and cilantro, and stir fry 3 minutes.
9. Add the rice, the reserved vegetables and enough of the chicken stock to keep the rice from sticking.
10. Cook only briefly to allow everything to heat through.
11. Add the almonds and serve immediately.

chicken breasts, ginger, garlic, soy sauce, sesame oil, canola oil, onions, mushrooms, zucchini, cilantro, rice, chicken broth, almonds slivered, soy sauce

Taken from recipeland.com/recipe/v/barbs-china-chicken-rice-4413 (may not work)