Oriental Rice chicken Helper

• 24 ounces reduced-sodium chicken broth
• 1 cup brown rice, instant
• 1 tablespoon garlic, minced
• 12-34 teaspoon ground ginger
• 2 tablespoons chili sauce
• 34 cup carrot, bias sliced
• 1 small onion, chopped
• 2 tablespoons reduced sodium soy sauce
• 1 lb boneless skinless chicken, cooked and cut into 1-inch pieces
• 1 (8 ounce) can water chestnuts, thinly sliced, drained
• 12 cup edamame, shelled and fully cooked

1. Put chicken broth, rice, garlic, ginger, chili sauce, carrots, onion, and soy sauce into large skillet; stir.
2. Bring to a boil, stir, cover, and reduce heat to low.
3. Cook on low for 18 minutes or cook until carrots are almost tender.
4. Raise temperature to medium, stir in chicken, water chestnuts, and edamame; cook for 5 minutes or until most of the liquid has evaporated.
5. Pour into bowls.

chicken broth, brown rice, garlic, ground ginger, chili sauce, carrot, onion, soy sauce, chicken, water chestnuts, edamame

Taken from www.food.com/recipe/oriental-rice-chicken-helper-282770 (may not work)