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Chicken And Vegetable Stew

Ingredients
  Whole chicken breasts 2 , split, skinned, boned and cut into 2-inch pieces (1 Pound Boneless)
  Condensed chicken broth 21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce Each)
  Raw rice 1⁄2 Cup (8 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Ground ginger 1⁄4 Teaspoon
  Carrots 2 Cup (32 tbs), diagonally sliced
  Green onion 1 Cup (16 tbs), diagonally sliced
  Canned sliced bamboo shoots 8 Ounce, drained (1 Can)
  Frozen pea pods 6 Ounce (1 Package)
Directions

MAKING
1 In a nonstick frying pan, lightly brown the chicken over medium heat
2 Add in the broth, rice, sherry, soy sauce, garlic, and ginger.
3 Bring to a boil.
4 Lower the heat.
5 Simmer, covered for 15 minutes.
6 Add in the carrots, onion, and bamboo shoots.
7 Simmer for 5 minutes or until carrots are tender.
8 Stir occasionally.
9 Add in the pea pods and heat thoroughly.

SERVING
10 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
35 Minutes
Servings: 
4

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