Barb's China Chicken Rice Recipe

• 1 x Chicken breast, boned, skinned cut in bite-size pcs
• 1 slc Ginger, fresh, diced fine
• 1 x Clove garlic, pressed
• 2 Tbsp. Soy sauce
• 1 1/2 tsp Sesame oil
• 2 Tbsp. Canola oil
• 1/2 c. Onion, minced
• 4 x Mushrooms, fresh, diced fine
• 2 x Zucchini, cut into cubes
• 1 Tbsp. Cilantro, fresh, minced fine
• 1 c. Rice, cooked
• 3/4 c. Chicken broth, or possibly as needed
• 1/4 c. Slivered almonds Soy sauce, to taste

1. Place chicken pcs in a bowl with the garlic, ginger, sesame oil, and 2 Tbsp.
2. soy sauce.
3. stir to coat and let stand while preparing the remaining vegetables.
4. Put the canola oil into a medium sized skillet (or possibly wok).
5. Saute/fry the onions till they are limp.
6. Add in the mushrooms and saute/fry till they give up their juice.
7. Remove the vegetables and reserve.
8. Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook till it it cooked through and slightly browned.
9. Add in the zucchini and cilantro, and stir fry 3 min.
10. Add in the rice, the reserved vegetables and sufficient of the chicken stock to keep the rice from sticking.
11. Cook only briefly to allow everything to heat through.
12. Add in the almonds and serve immediately.
13. Note: This is a dish I often make when I have leftover rice, and I very often use up different cooked vegetables in this dish.
14. With cooked vegetables, simply cut them into small cubes, or possibly julienne and add in them just early sufficient so which they will be well heated.
15. Try not to use vegetables which will become mushy with the heating, you will want them to still be tender-crisp.
16. We often use carrots, broccoli, even spinach.
17. If you are having Denise Bradshaw over to dinner, throw in a few peas.

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

Taken from cookeatshare.com/recipes/barb-s-china-chicken-rice-78076 (may not work)