1 1/4 cups water
2 tablespoons vegetable oil
2 carrots, cut into wedges
2 onion, cut into wedges
1 cup boiling water
1/2 cup instant rice (or as needed)
1 (15 ounce) can kidney beans (or as needed)
1 tablespoon soy sauce
1 teaspoon distilled white vinegar
1 1/2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cornstarch
In a large skillet over medium high heat, heat water to boiling. Add carrots, onion, rice and beans and cook until all vegetables are tender. Remove from heat and stir in soy sauce, vinegar, cornstarch, salt, pepper and cornstarch. Reduce heat to medium. Cook until liquid is reduced by half, stirring occasionally. Add chicken. Brown in oil.
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