Oriental Chicken Pilaf
|Loose pack frozen mixed vegetables||2 Cup (32 tbs) (beans, broccoli, mushrooms, and red peppers)|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Quick cooking rice||1 Cup (16 tbs)|
|Cooked cubed chicken||2 Cup (32 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Cold water||2 Tablespoon|
|Unsalted peanuts||1⁄4 Cup (4 tbs), chopped (optional)|
In a 2-quart casserole micro-cook vegetables, water, and bouillon granules, uncovered, on 100% power (HIGH) 7 to 8 minutes or till boiling.
Stir in rice, then let stand, covered, 5 to 8 minutes or till rice is tender and liquid is absorbed.
Stir chicken, sherry, soy sauce, and pepper into rice mixture.
Stir together water and cornstarch.
Stir into chicken-and-rice mixture.
Micro-cook, covered, on 100% power (HIGH) 3 to 5 minutes or till thickened and bubbly, stirring every minute.
Micro-cook 30 seconds more.
If desired, sprinkle peanuts atop.