Chicken And Vegetable Stew
|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)|
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.
10 Serve hot.