1 cup sliced fresh mushrooms
1 cup water
2 tablespoons vegetable oil
2 cloves garlic, minced
1 (1 pound) whole ginger root, minced
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (20 ounce) can coconut milk
2 (5 ounce) cans sliced carrots
1/2 cup chopped onion
1/2 cup chopped fresh ginger root
1 tablespoon vegetable oil
1/3 cup soy sauce
1 teaspoon white sugar
1 (10 ounce) can mushrooms, drained
3/4 cup chopped fresh mushrooms
1/2 cup chopped fresh spinach
1 teaspoon fresh lemon juice
1 (10 ounce) can yellow squash, drained
In a large saucepan bring water to a boil. Add mushrooms and saute for about 10 minutes. Add oil, garlic, ginger and chicken; stir to coat. Cook over medium heat for about 15 minutes, stirring constantly. Add carrots, onion, ginger, oil, coconut milk, chicken, coconut milk, carrots, onion, ginger, oil and mushrooms. Cook for about 2 minutes. Stir in baking mixture, salt and pepper. Bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in mushrooms and squash.
Meanwhile, heat remaining oil in a large skillet over medium heat. Cook chicken, stirring to break skin, about 5 minutes on each side or until golden brown. Remove chicken from skillet; place on plates.
Bake in preheated oven for about 30 minutes. Cover; bake 15 minutes more. Serve chicken over rice. Garnish with green onions and coconut.
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