4 1/2 cups cooked brown rice
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper, optional
3/4 pound boneless skinless chicken*
2 tablespoons sesame oil
1 tablespoon finely minced garlic
8 ounces fresh mushrooms, sliced**
1-1 1/2 cups chicken broth
3/4 cup Sesame Ginger dressing***
1 tablespoon toasted sesame seeds
Prepare brown rice according to package directions for 6 servings.
Combine four, salt, and pepper in gallon zipper plastic bag. Slice chicken breast into 1/4-inch thick slices. Place chicken in plastic bag, close tightly and toss to coat chicken with flour mixture.
Heat non-stick skillet, add sesame oil and garlic. Add chicken and fry until browned (avoid too frequent stirring). Add a little chicken broth, as needed to keep chicken from burning. Place mushrooms on top of chicken; add 1/4 cup chicken broth, reduce heat to low, cover and cook 10-15 minutes. Add additional chicken broth, as needed to keep chicken from burning dry; stir occasionally. Flour on chicken will thicken juices during cooking. Stir in 1-3 tablespoons additional broth to create desired consistency. Stir in Sesame Ginger dressing. Serve hot over cooked rice. Sprinkle with toasted sesame seeds. Serves 6
NOTES:
* Placing chicken in freezer for 30-40 minutes prior to using makes slicing easier.
** May substitute 1 can (4 oz.) canned sliced mushrooms; drain before using
*** Sesame Ginger dressing may be found in the refrigerated salad dressing section of your local grocery store (usually next to the fresh produce).
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