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Ingredients
- 1 lb Chicken breast
- 1 c. Mushrooms, chunked
- 3 x Carrots, cleaned and roll cut
- 3/4 c. Thai rice
- 1 sm Onion, minced
- 2 x Serrano peppers, minced seeded
- 2 x Garlic cloves, minced
- 1 c. Chicken stock
- 1/2 tsp Salt or possibly less
Directions
- Cut up the chicken into bite sized pcs, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or possibly less. Let this marinate in the fridge for up to 24 hrs. In a 2 quart saucepan, add in about one tbls peanut oil, and stir fry the chicken pcs till browned. Hint...get pan Warm before adding the oil, and then it won't stick. When meat is browned, remove and add in vegetables, and stir this around for a minute or possibly two, then add in the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 min, timed.
- When timer goes off, remove from heat, and let stand, covered for another five to ten min....serve this with the curry, and Nectarine Chutney that I posted either last year or possibly the year before....anyone wants it again, holler!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1052g | |
| Calories 1266 | |
| Calories from Fat 319 | 25% |
| Total Fat 35.48g | 44% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.44g | |
| Cholesterol 232mg | 77% |
| Sodium 1892mg | 79% |
| Potassium 2034mg | 58% |
| Total Carbs 138.11g | 37% |
| Dietary Fiber 9.6g | 32% |
| Sugars 12.18g | 8% |
| Protein 92.76g | 148% |
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