This recipe originally came from two different recipes in the 2003 Taste of Home Annual Recipes Book. I combined them together to make this dish...it's one of our favorites (at least when the kids don't realize there are cooked carrots in this dish :) I usually double the recipe.
2 TBL chicken broth
1 TBL soy sauce
1 garlic clove, minced
1 tsp sugar
¼ tsp ground ginger
2 boneless skinless chicken breasts, cubed
1 tsp oil
In a resealable bag, combine 2 TBL broth, soy sauce, garlic, sugar, and ginger; add chicken. Seal bag and turn to coat; refrigerate at least 30 minutes. Drain and discard marinade. In a small skillet, brown chicken cubes in oil until juices run clear.
¼ cup thinly sliced celery
3 TBL chopped onion
2 TBL margarine
1 ½ cups chicken broth
1 medium carrot, halved & thinly sliced
½ cup uncooked long grain rice
¼ tsp salt
dash pepper
1 TBL parsley
In a saucepan, sauté celery and onion in butter. Add broth, carrot, rice, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in chicken cubes and parsley. Cover and simmer 5-10 minutes longer or until rice and vegetables are tender.
