RCI-MT.004.0613.001
Oriental Chicken with Rice
Makes 4 servings
Prep30 min
Cook12 min
Total42 min
Servings4
Difficultyintermediate
Ingredients
- 2 pounds
- 1 unit
- 3 tablespoons
- 1 cup
- 1 8 unit
- 1 cup
- 1 cup
- -ounce can sliced mushrooms with liquid1 2 unit
- 1 tablespoon
- 3 tablespoons
- 2 cups
- 2 tablespoons
Method
1
Season the chicken pieces evenly with salt and ground black pepper on all sides.
2
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Add the seasoned chicken pieces to the hot oil and cook until golden brown on all sides, turning occasionally.
8 minutes
4
Pour boiling water into the skillet around the chicken, then add the tomato sauce and soy sauce, stirring to combine.
5
Add the chopped celery and sliced mushrooms with their liquid to the skillet.
6
Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and tender.
15 minutes
7
In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to form a smooth slurry.
8
Stir the cornstarch slurry into the simmering sauce and cook uncovered for 2 minutes until the sauce thickens.
2 minutes
9
Fold in the sliced green onions and adjust seasoning with additional salt and pepper as needed.
10
Serve the Oriental chicken and sauce over the hot cooked rice and garnish with chopped fresh parsley.