Serves: 8
Prep Time: 50 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, Chinese
Ingredients
| 2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | lb. boneless skinless chicken breast cut into 1" |
| 3 | Tbsp. lite soy sauce |
| 2 | Tbsp. ginger chopped |
| 2 | oz. bamboo shoots sliced |
| 2 | Tbsp. rice wine |
| 2 | Tbsp. vegetable oil |
| 1 | tsp. sugar |
| 2 | tsp. cornstarch |
| 5 1/2 | cups water (to prepare rice) |
| 5 | black mushrooms |
| 2 | Tbsp. hot water (to prepare marinade) |
Instructions
1. Soak mushrooms in hot water for 30 minutes.
2. In a large saucepan, bring 5-1/2 cups of water to a boil. Add rice. Stir gently. Cover tightly. Cook over low heat for 15 minutes.
3. In a small bowl, combine cornstarch, sugar, soy sauce, 2 tablespoons of water, and rice wine stirring well.
4. Cut chicken into 1-inch pieces and place in a large bowl. Pour 1/3 of the marinade over the chicken, mixing well.
5. Drain and chop mushrooms.
6. In a wok or large skillet, heat oil. Quickly stir in ginger. Add chicken pieces and sauté for 1 minute.
7. Add mushroom pieces and bamboo shoots, stir together. Pour remaining marinade over mixture. Stir quickly to mix. Remove skillet from heat. Do not overcook.
8. Put chicken mixture on top of partially cooked rice. Cover, and continue cooking over very low heat for 10 to 15 minutes.
