Ingredients
The following ingredients have 2 Servings
- 2 chicken breasts, (12oz, 360gr total) cut into small pieces
- 1 – 2 ribs celery, sliced
- 2 carrots, cut into matchsticks
- 1 onion, quartered, then sliced thinly
- 2 cloves garlic, minced
- 2 tsp minced, fresh ginger
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tbs soy sauce
- 1 cup (8oz 240gr) chicken broth
- 1 tbs cornstarch (corn flour, maizena)
- 2 tbs sherry
- 2 tbs peanut butter
- 2 tbs sesame seeds
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz 240gr) chicken broth
- 1 tsp butter
Instruction
- Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 1 – 2 minutes.
- Add broth and cook rice for length of time on package, usually 16 minutes.
- When done fluff with fork and serve.
- Chicken:
- Heat oils in large skillet.
- Add onion and sauté 3 minutes.
- Add garlic, ginger, celery, carrot and sauté 5 minutes longer.
- Remove to a plate.
- Add chicken to skillet and sauté 5 minutes.
- Return vegetables to skillet.
- Add soy sauce, stock, cover and simmer, 5 minutes.
- To finish:
- Dissolve cornstarch in sherry.
- Increase heat under skillet.
- Add peanut butter and stir until dissolved.
- Add cornstarch and stir until thickened.
- Spoon over rice, sprinkle with sesame seeds and serve.
