Oriental Rice "chicken" Helper

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 24 ounces reduced-sodium chicken broth
• 1 cup brown rice, instant
• 1 tablespoon garlic, minced
• 1/2-3/4 teaspoon ground ginger
• 2 tablespoons chili sauce
• 3/4 cup carrot, bias sliced
• 1 small onion, chopped
• 2 tablespoons reduced sodium soy sauce
• 1 lb boneless skinless chicken, cooked and cut into 1-inch pieces
• 1 (8 ounce) can water chestnuts, thinly sliced, drained
• 1/2 cup edamame, shelled and fully cooked

Recipe

• 1 put chicken broth, rice, garlic, ginger, chili sauce, carrots, onion, and soy sauce into large skillet; stir.
• 2 bring to a boil, stir, cover, and reduce heat to low.
• 3 cook on low for 18 minutes or cook until carrots are almost tender.
• 4 raise temperature to medium, stir in chicken, water chestnuts, and edamame; cook for 5 minutes or until most of the liquid has evaporated.
• 5 pour into bowls.