- 1 ½ cups rice
- ¼ cup onions, chopped
- ¼ cup red bell peppers, chopped
- 3 garlic cloves, chopped
- ¼ cup celery, chopped
- ½ cup cilantro, chopped
- ½ cup peas
- ½ cup carrots, diced
- 3 chicken breasts
- 1 chicken bouillon cube
- 1 cup canola oil
- Teriyaki sauce
- Worcestershire sauce (small amount)
Boil the chicken in water with the chicken bouillon until its soft, save the stock. In a large pot for rice or rice cooker, sauté the onions, peppers and garlic in ½ cup oil for about 3 minutes, then add the rice and continue sautéing for a few more minutes. Add 3 cups of the chicken stock to the rice (if there’s not enough stock complete with water – 2 cups of liquid for 1 cup rice), or follow you rice-cooker instructions.
While the rice is cooking, shred the chicken. In a separate large pot, heat ½ cup oil and add the celery, cilantro, peas, carrots, and then shredded chicken. Stir fry for 5 minutes, and then add the last 4 ingredients to taste. Stir very well and cover for 10 minutes.
Mix the stir fried chicken into the rice and let sit for 10 to 15 minutes well covered.
Serve with avocados and refried beans.
::This is a modified recipe. The original recipe is from Vacation City::