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Peanut Sesame Chicken with Mushrooms

SUBMITTED BY: GLEATHE PHOTO BY: lestoby

"Delicious peanut sesame chicken dish, served over pearl rice (sushi rice)."

RECIPE RATING:

Read Reviews (16)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups water
1 cup uncooked glutinous white rice (sushi rice)
2 tablespoons vegetable oil
2 teaspoons sesame oil
5 green onions, chopped
3 cloves garlic, minced
3 skinless, boneless chicken breast halves - cubed
8 ounces fresh mushrooms, chopped
1 tablespoon rice vinegar
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon cornstarch
2 tablespoons cold water
3/4 cup chopped unsalted dry-roasted peanuts

DIRECTIONS

In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

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REVIEWS

Reviewed on Mar. 20, 2005 by SUPERDAVERR

We enjoyed this recipe but read the reviews first and made some changes. used 1/2 cup of... MORE

Reviewed on Sep. 15, 2004 by Patti Kane

I thought this recipe was very good. However, it does need a bit more "sauce". Next time I... MORE

Reviewed on Oct. 23, 2006 by Xev

Very very good. I use cashews instead of peanuts, and I keep some chicken broth on hand to... MORE

Reviewed on May 14, 2004 by KATECHALL

I thought this recipe was delicious as-is. I like things spicy, so I added a jalepeno. I... MORE

Reviewed on Mar. 5, 2004 by RACHEL1070

This is good IF you make some changes. You need to use 1/2 cup plus 1 tablespoon soy sauce... MORE

Reviewed on May 6, 2007 by lestoby

We found this to be very good after the following changes (as suggested by others): 3/4 of a... MORE

Reviewed on Jun. 3, 2006 by RIKI76

Great potential - but should have taken others advice to add some liquid. MORE

Reviewed on May 16, 2006 by lperejma

It tasted great but it didn;t make enough sauce to coat the rice. MORE

Reviewed on May 2, 2006 by gidgit1880

This was a great recipe. Easy to make. I used the half cup of chicken broth as well. You... MORE

Reviewed on Feb. 28, 2006 by MISS ALLI

seemed like something was missing and it was a bit too salty. MORE

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