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1/2 cup sliced fresh mushrooms
1 piece of celery, diced
2 tablespoons vegetable oil
1 onion sliced
1 1/4 cups chicken broth
1/2 teaspoon soya sauce
1 yellow or red sweet pepper cut into strips
2 zucchinis sliced
2 tablespoons cornstarch
1/2 teaspoons ginger (ground)
2 cups chicken brest ( cooked and cubed)
2 packages Mahatma yellow rice
Cook rice as directed, but substitute water with tomato juice, and add
celery and peppers. In a large skillet, heat oil and saute onions, zucchinis
and mushrooms. In a seperate bowl, whisk together chicken broth, soya sauce,
ginger and cornstarch, then add to other ingredients in skillet. Cook over
low heat until it comes to a boil and thickens, and still frequently. Add
chicken and gently still until hot. Serve this on a bed of rice.
Past Recipes:
Bahamian Style Simmered Chicken
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