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| 4 1/2 cups |
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Cooked Brown rice |
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| 1/4 cup |
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Flour |
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| 1/2 tsp |
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Salt |
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| 1/4 tsp |
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Black Pepper, optional |
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| 3/4 lb |
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Chicken Breasts |
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| 2 Tbs |
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Finely minced Garlic |
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| 8 oz |
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Fresh Mushrooms, sliced or 4 oz canned, drained |
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| 1 1/2 cups |
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Chicken Broth |
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| 3/4 cup |
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Sesame Ginger Dressing |
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| 1 Tbs |
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Toasted sesame seeds |
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| 1 |
Combine flour, salt and pepper in a gallon zipper plastic bag. Slice chicken breast into 1/4" thick slices. Place chicken in plastic bag, close tightly and toss to coat chicken with flour mixture. |
| 2 |
Heat skillet, add sesame oil and garlic. Add chicken and fry until browned (avoid too frequent stirring). Add a little chicken broth, as needed, to keep chicken from burning. Place mushrooms on top of chicken; add 1/4 cup chicken broth, reduce heat to low, cover and cook 10-15 minutes. |
| 3 |
Add additional chicken broth, as needed to keep chicken from burning dry; stir occasionally. Flour on chicken will thicken juices during cooking. Stir in 1-3 Tablespoons additional broth to create desired consistency. Stir in sesame Ginger dressing. Serve over rice. Sprinkle with toasted sesame seeds |
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| Servings: 6 |
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| Recipe Source |
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Author: Becky Low |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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