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Chicken and Rice “Take-Out” Dinner Recipe

by Catherine Pappas

Ingredients

2 ½ lbs. boneless chicken breast 2 tbs. - soy sauce Drizzle of sesame oil 2 tbs. - teriyaki sauce Drizzle of lime juice 1 tbs. - oyster sauce Drizzle of fish sauce Dashes of salt Dashes of black pepper 1 quart button mushrooms – sliced 1 onion – sliced 1 bunch of broccoli - blanched Sauce:

3 vine ripe tomatoes – quartered 5 cloves garlic – chopped 1 handful of fresh basil – chopped 1 tsp. brown sugar Dashes of salt Dashes of black pepper 1 tbs. Worcestershire sauce Rice: 2 cups uncooked rice Dash of turmeric Dash of ground ginger

Directions

1. Prepare rice with a dash of turmeric and a dash of ginger in the water while cooking.
2. Heat a large frying pan and a griddle.
3. Place the chicken breasts in a bowl and add the soy sauce, teriyaki sauce, line juice, oyster sauce and fish sauce and toss.
4. Drizzle a little olive oil in the heated frying pan and add the chicken to cook and achieve a beautiful golden color. You can tell if the chicken is done by the firmness of the meat.
5. Drizzle a little olive oil on the griddle and place the sliced mushrooms and onions to grill.
6. Season the mushrooms and onions with a dash of salt and black pepper.
7. Place the blanched broccoli on the heated griddle and drizzle with olive oil. Season the broccoli with a little salt and black pepper.
8. When the chicken is cooked place it on a platter.
9. In the same pan the chicken was cooked in, drizzle a little olive oil and place the tomatoes, basil and garlic. Add the Worcestershire sauce, black pepper, salt and brown sugar. Sauté until the tomatoes are soft and the garlic is fragrant. This will only take a minute or two.
10. Top the onions, mushrooms and chicken with the tomato sauce. Garnish the plate with the grilled broccoli and serve with the rice.

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