Hoisin Chicken Casserole
1 c. basmati or well-rinsed long-grain white rice
1 c. water
1 lb. boneless, skinless chicken breast
1 c. chopped broccoli
1/4 c. water
1/4 c. chopped scallions
1/4 c. hoisin sauce (brown sauce found in ethnic/Chinese food sections
of grocery stores)
1 Tbs. soy sauce
1 tsp. ground ginger
1/2 tsp. garlic powder
cooking oil spray
4 wonton wrappers (often found in produce sections of grocery stores)
Add 1 c. basmati rice (or rinsed long-grain white rice) to a sauce pan
with 1 c. 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 c. 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.
