Chicken Breast on Rice
Source of Recipe
Linda K. Leone.-9/27/2009
List of Ingredients
2 chicken breast
1 C broccoli florettes
1/2 nappa cabbage,chopped
1 baby bok choy, sliced
carrots, sliced
snow peas, whole
Steamed rice
Sauce ingredients;
1 tsp pressed garlic
1 oz dry white wine
few drops sesame oil
1 oz oyster sauce
salt to taste
2 oz chicken broth
4 T cornstarch
2 oz waterRecipe
Cook the chicken breast.
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with chicken broth.
Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot broth for 15-20 minutes.
Meanwhile make the sauce by combining ingredients. Drain the chicken. Stir fry the vegetables in a large fry pan until crisp-tender. Add the mixed sauce ingredients and cook stirring until thickened.
Serve the vegetables and sauce on steamed rice, divided between 2 serving dishes, with a chicken breast on each.
If desired you can also add, or substitute other vegetables such as green, yellow or red bell peppers, scallions or red onion.
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