Oriental One-Pot Chicken
Yield
servingsPrep
20 minCook
30 minReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken
frying, skinless |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
rice vinegar
or sherry |
|
| 3 | tablespoons |
ginger root
grated |
|
| 6 | cloves |
garlic
smashed and chopped |
|
| 2 | tablespoons |
sesame oil
|
|
| 4 | tablespoons |
peanut oil
|
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
rice
uncooked |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
water chestnuts
chopped |
*
|
| 3 ½ | cups |
water
boiling |
|
| 15 | each |
snow pea pods
cut in 1 inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken
frying, skinless |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 45 | ml |
rice vinegar
or sherry |
|
| 45 | ml |
ginger root
grated |
|
| 6 | cloves |
garlic
smashed and chopped |
|
| 3E+1 | ml |
sesame oil
|
|
| 6E+1 | ml |
peanut oil
|
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
rice
uncooked |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
water chestnuts
chopped |
*
|
| 828 | ml |
water
boiling |
|
| 15 | each |
snow pea pods
cut in 1 inch pieces |
*
|
Directions
Cut chicken into 14 pieces.
Marinate overnight in soy sauce, wine, garlic, ginger and sesame oil.
Heat the peanut oil in a large deep skillet, add the chicken (reserve the marinade), and brown well on all sides.
Add the peppers and onions.
Cook over low heat for 10 minutes, stirring frequently.
Add the rice and cook 5 minutes.
Add the water and left over marinade.
Cover and cook until the liquid is absorbed.
Turn mixture over from top to bottom.
Add the scallions, snow peas, and waterchestnuts and soy sauce to taste.
Recover and cook 5 minutes.
