Wok Chicken

Chicken Breast, no skin, 4 breast, bone and skin removed (remove)
Olive Oil, 4 tbsp (remove)
Scallions, raw, 20 medium (4-1/8" long) (remove)
Red Ripe Tomatoes, 3 Italian tomato (remove)
Water chestnuts, 1 cup slices (remove)
Bamboo shoots, raw, 1 cup (1/2" slices) (remove)
*Soy Sauce, 8 tbsp (remove)
brown rice (1 cup cooked), 3 serving (remove)
Chicken Broth, 4 cup (8 fl oz) (remove)
Corn Starch, .25 cup (8 fl oz) (remove)

Do not overcook the chicken. It will be dry if cooked until white all the way through. Let it be pink inside and continue its cooking until the sauce thickens. It will be white throughout at that point and will remain moist and tasty.

Wash and cut scallions into small pieces. Cut chicken breast into cubes 1-1.5 inches. Make wedges of tomatoes, around 8 per tomato. Open cans of water chestnuts and bamboo shoots (all these can be purchased already sliced.

Putting aside 1/2 cut of scallions, put the rest into 3 Tbsp olive oil in the wok until they are soft. Add chicken and brown just until white on all sides, adding some soy and all of the tomatoes, chestnuts and shoots. Put corn starch and rest of Soy in 2 cups chicken stock and pour over mixture stirring constantly until this thickens. Add more water if it becomes too thick. As soon as the thickening is over, cover the wok.

Use 1/2 of the scallions and 1 Tbsp olive oil and saute briefly, then add rice and stir for a minute. Add 1 C. rice and 2 cups water, bring to a boil, then turn down the heat until the mixture simmers and continue cooking for 40 minutes or as soon as all the liquid has been absorbed in the rice. Serve with the Wok Chicken over the rice.

Serving Size: Makes 6 1-cup servings over 1/2 C. rice

Number of Servings: 6

Recipe submitted by SparkPeople user SOPHIACOWING.