Yield: 1 servings
|1||Chicken breast; boned, skinned cut in bite-size pieces|
|1 slice||Ginger; fresh, diced fine|
|1||Garlic clove; pressed|
|2 tablespoons||Soy sauce|
|1½ teaspoon||Sesame oil|
|2 tablespoons||Canola oil|
|½ cup||Onion; chopped|
|4||Mushrooms; fresh, diced fine|
|2||Zucchini; cut into cubes|
|1 tablespoon||Cilantro; fresh, chopped fine|
|1 cup||Rice; cooked|
|¾ cup||Chicken broth; or as needed|
|¼ cup||Slivered almonds|
|Soy sauce; to taste|
Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2 tablespoons soy sauce. stir to coat and let stand while preparing the remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions until they are limp. Add the mushrooms and saute until they give up their juice. Remove the vegetables and reserve.
Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook until it it cooked through and slightly browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the rice, the reserved vegetables and enough of the chicken stock to keep the rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds and serve immediately.
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. With cooked vegetables, simply cut them into small cubes, or julienne and add them just early enough so that they will be well heated. Try not to use vegetables that will become mushy with the heating, you will want them to still be tender-crisp. We often use carrots, broccoli, even spinach. If you are having Denise Bradshaw over to dinner, throw in a few peas.