Chicken and Mushroom Risotto

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  • Makes 6 servings



  1. Cut chicken in thin strips; sprinkle with seasoned salt and pepper.
  2. Cook in oil about 2 minutes. Add onion; continue cooking until onion is tender crisp.
  3. Blend catsup, peach syrup and soy sauce with enough water to make 2½ cups liquid.
  4. Pour over chicken. Cover and simmer 20 minutes.
  5. Add green pepper and peaches. Replace cover and continue cooking 10 minutes longer.
  6. Serve over fluffy rice.