This is a super-easy dish and if you don’t have a rice cooker, buy one. They’re amazing and worth the small investment (under $50 for one with fuzzy logic – this is the one I have Aroma ARC-1000 Professional Rice Cooker/Food Steamer – I love it).

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Also, I chopped the garlic and ginger in my mini-chopper.  It costs under $20 and is so much easier to get out and clean than my full-size food processor.  Hand chopping is fine as well, but I don’t have the knife skills or time to make the chop so fine.

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I used kitchen shears to cut up the chicken breast. This allows me to contaminate fewer surfaces in the kitchen since no cutting board is required. I pop the scissors into the dishwasher and that’s all the clean-up necessary.  But, yes, I wear gloves and clean everything anyway because I’m a vegetarian and working with raw chicken totally grosses me out! 🙂

Cuisine: Asian Influence
Type: Entree
Yield: 6
Prep Time: 
Cooking Time: 
Total Time: 
  • Marinade
  • 1 c warm water plus 1 tsp Better Than Bouillon Organic No Chicken Base or chicken base, or equivalent amount of chicken granules, or 1 cup chicken broth (deleting the water above)
  • ¾ c low-sodium Soy Sauce
  • ¼ c Rice Wine Vinegar
  • 2 garlic cloves - chopped
  • 1" fresh Ginger Root - chopped
  • Stir Fry
  • 1 lb boneless, skinless chicken breast, cut into bite-size chunks
  • 4 tsp canola oil (divided)
  • 2 cups fresh broccoli florets
  • ½ cup sliced fresh carrots
  • 8 oz can water chestnuts, sliced
  • 1 cup sliced fresh mushrooms
  • 8 oz can bamboo shoots, sliced
  • 2 green onions, sliced
  • 2 tsp cornstarch
  • 2 cups hot cooked rice (white or brown, long grain)
  1. Make rice per package directions.
  2. While the rice is cooking prepare the marinade. Combine all of the marinade ingredients into a small bowl. Wisk. Remove ¾ cup and set aside.
  3. Add the chicken to the marinade. Refrigerate the meat in marinade 1-2 hours.
  4. While the meat is marinating and the rice cooking, wash and chop vegetables.
  5. After the meat has marinated, remove from marinade and discard the sauce (not the reserved sauce).
  6. Place 2 tsp canola oil in the bottom of a wok or deep pan on medium heat. Add the meat and brown.
  7. When the meat is nearly cooked through (about 5 mins) add the broccoli and carrots. Stir fry until crisp/tender (about 4 minutes).
  8. Add mushrooms, bamboo shoots and stir fry until tender - about 3 mins.
  9. Add green onions. Warm.
  10. Add cornstarch to reserved marinade. Add to skillet and bring to a light boil. Cook 2 minutes to thicken.
  11. Serve over warm rice.
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