1 tablespoon vegetable oil
1 medium onion, diced
1 medium yellow squash, diced
2 medium carrots, chopped
2 medium zucchinis, cut into 1/2 inch cubes
1 1/2 cups boiling water
1 medium head cabbage, shredded
3 tablespoons oyster sauce
1 cup cooked chicken or vegetable stock
2 tablespoons flour
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups chicken broth
1 medium onion, cut into chunks
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 tablespoons Worcestershire sauce
1 teaspoon minced fresh sage
1/3 cup ketchup
1/4 cup orange juice
1/4 cup red wine vinegar
1/2 cup soy sauce
3 tablespoons Sesame seeds
Heat oil in 10x15 inch skillet over medium heat. Add onion, yellow squash, carrots, and celery, simmering for 5 minutes or until well browned and carrots are tender.
Remove from heat and sprinkle celery and vegetables with chicken and vegetable oil. Stir it to deglaze container. Place cooked rice in sterilized container, seal, and add water, broth, and flour. Stir it slowly to dispense with any excess liquid. Place lid on container, and let stand overnight. Time to soak in cups of water or stock.
Preheat oven to 375 degrees F (190 degrees C).
Whisk egg whites into chicken and vegetable oil and saute in microwave oven for 2 minutes, stirring frequently.
Melt butter in a 9x13 inch baking dish. Add egg whites until hard and mixture is egg white yellow. Stir egg whites with parmesan or butter, stirring occasionally until egg whites are fully stiff. Spread cheese over the top of rice.
Place chicken mixture in oven and stir in cooked brown rice. Sprinkle brown rice and sauce on chicken pieces, followed by carrots, salad, spinach, and cabbage. Spoon slices of lettuce on top. Garnish with sour cream and pepper.
Bake uncovered for 40 minutes in preheated oven, stirring occasionally, or until chicken mixture is cooked through and heated through.
Meanwhile, in medium bowl, beat egg whites by adding the first tablespoon of milk while beating at medium speed, until foamy and stiff. Beat in remaining 1/2 tablespoon milk alternately with egg whites.
In a large bowl, combine chicken, brown rice, vegetables, salad, spinach, cabbage, tomatoes, olive oil, cheese, bread element, chicken stock, egg whites, parmesan, sour cream, pepper, and Worcestershire sauce.
Place chicken and rice mixture in a clean casserole dish and brush every other spoonful with egg whites. Sprinkle with parmesan and serve.
I added more chicken to the recipe because I forgot to add the eggs to the rice. It turned out great once I did add the eggs... a wonderful chicken dish! I made it exactly according to the recipe, and it was completely devine. I made no changes. I will definately make it again. Thank you.
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