Hoisin Chicken Casserole
1 cup basmati or well-rinsed long-grain white rice
1 cup water
1 pound boneless, skinless chicken breast
1 cup chopped broccoli
1/4 cup water
1/4 cup chopped scallions
1/4 cup hoisin sauce (brown sauce found in ethnic/Chinese food sections of grocery stores)
1 Tablespoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
cooking oil spray
4 wonton wrappers (often found in produce sections of grocery stores)
Add 1 cup basmati rice (or rinsed long-grain white rice) to a sauce pan with 1 cup water.
Bring to a boil.
Reduce heat to low and simmer, covered, for 20 minutes or until rice absorbs all water.
Set rice aside.
White rice is simmering, cut chicken breast into 1-inch pieces.
Coat a frying pan with cooking oil, and cook chicken pieces over medium-high heat until browned.
Remove chicken to plate.
Spray the same frying pan with oil again and add broccoli pieces.
Stir fry over high heat for 3-5 minutes.
Add 1/2 cup water to frying pan, cover and reduce heat to medium.
Let broccoli steam for 5-8 minutes until liquid is gone.
Reduce heat to low.\
Add scallions, hoisin, sauce, soy sauce, ginger, and garlic powder.
Add chicken pieces and stir.
Add cooked basmati rice to 2-quart casserole dish.
Pour chicken and broccoli mixture over the rice.
Cook covered for 20 minutes.
Meanwhile, cut 4 wonton wrappers into thin strips.
Add these strips atop the casserole (decorative) during the last 5-8 minutes of baking.
Remove casserole when the strips are brown and crispy.
Serves 4 large portions.
Posted by Sass