4 Skinless chicken breasts, cubed
1 medium Onion, diced
3 cup Sliced mushrooms, 8 oz. OR
1 can (10 oz) sliced mushrooms
1 cup Uncooked long grain rice
2 tsp Ground ginger
3 Chicken bouillon cubes, or 3 T granules
1 1/2 cup Boiling water (use less if chicken yields water when, cooking)
2 cup Broccoli pieces
1 cup Cashew nets
Salt and pepper, to taste
Soy sauce, to taste
Carrot shavings, for garnish
|
|
Preheat oven to 375 F. In a 2 1/2 quart casserole place onion, chicken and one crushed bouillon cube. Cover and Microwave on Medium High (70% powder) for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger and remaining bouillon cubes, crushed. Cover and bake in oven for 30 minutes. Stir and add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. When vegetables are done to your liking, remove from oven and allow to stand for a few minutes, so moisture will be absorbed. Stir in 1/2 cup cashews, salt, pepper and soy sauce. Place remaining cashews on top and put until broiler, without cover to brown the top. Add carrot shavings for garnish. To store snap on plastic refrigerator cover. Day 2 Leftover Meal: Mandarin Chicken: To leftovers add extra cooked rice, if necessary and stir in 1 package frozen pea pods. Microwave for 5-7 minutes. Add 10 ounces mandarin oranges, drained. before serving.
NOTES : The recipe says to use a Corning ware French White round casserole . (looks like a soufflé dish.)
|
|
