Karen at Backroad Journal had an intriguing post today – Asian Meatballs with Vegetable “Spaghetti” – a dinner made by her husband! The chicken and vegetables sounded so good I had to have something like it tonight! Naturally, when I got home I didn’t have half the ingredients – no zucchini, no panko breadcrumbs! My recipe is made with what I had on hand! So we give you two recipes to try!
Chicken and Rice with Stir-Fried Vegetables
- 2 large skinless, boneless chicken breasts
- olive oil
- 1 cup Basmati rice
- sesame oil
- 1 medium red onion, chopped
- 3 cloves garlic, finely chopped
- 1 – 12 ounce bag of broccoli slaw
- 2 – 1/2 cups chicken broth
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 2 tablespoons soy sauce
- 1/2 cup cold water
- 4 tablespoons cornstarch
Place each chicken breast in a quart ziploc bag. Pound with a mallet until thin. In a large grill skillet drizzle a little olive oil. Season chicken with salt and pepper. Cook chicken until nicely browned and cooked through. While chicken is cooking, rinse rice through two waters. Add enough water in the pan to cover the rice. Bring to a boil; reduce heat and simmer for 15 minutes or until tender. Remove from heat. Drizzle with a little sesame oil and stir well.
In a large skillet drizzle a little olive oil. Cook chopped onion until tender. Add garlic and cook for one minute. Add broccoli slaw. Stir well. In a large measuring cup mix chicken broth, sugar, red wine vinegar and soy sauce. Stir well.
Add to skillet with vegetables. Bring to a boil. Mix the cold water and cornstarch. Add to skillet. As mixture begins to bubble and thicken turn to low heat. Slice chicken breasts into strips. Serve chicken on rice, topped with vegetables and sauce. Enjoy!