INGREDIENTS

INSTRUCTIONS

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp.  Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it's spices in the skillet, being careful to drain most
of the liquid and cook until it it cooked through and slightly browned. Add
the zucchini and cilantro, and stir fry 3 minutes. Add the rice, the
reserved vegetables and enough of the chicken stock to keep the rice from
sticking.
Cook only briefly to allow everything to heat through. Add the almonds and
serve immediately.
Note:  This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.
Date:    6/28/96 7:27 AM
From: dlassiter@atsva.com
MC-Recipe Digest V1 #133
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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