6 Cups brown or wild rice prepared according to instructions on packaging
1 Pound boneless skinless chicken breast
2 Celery stalks
1/2 Medium zucchini
6 Baby bella or white mushrooms
1 Red onion
2 Garlic Cloves
2 Green onions
1/2 Sweet red pepper
1 Tablespoon vegetable oil
2 Tablespoons soy sauce
Begin making 6 cups of brown or wild rice.
Rinse and prepare vegetables and place in the same bowl. Slice mshrooms into small pieces. Cut celery stalks in half lengthwise then cut into small slices until you have 1/2 cup. Remove core and seeds from red pepper and cut into small pieces until you have 1/4 cup. Remove roots from green onions and slice thin. Mince 1/4 cup of red onion. Slice the zucchini lengthwise twice to form quarters then slice into small pieces until you have 1/2 cup. Crush garlic cloves into a separate bowl.
Trim chicken breast and cut into small, bite-sized pieces.
Preheat deep skillet over just under medium heat. Add tablespoon of oil and chicken. Brown chicken until it is cooke through — about ten minutes. Add 1 tablespoon of soy sauce to browned chicken. Stir in vegetables with second tablespoon of soy sauce and saute until the zucchini starts to appear translucent. Stir in garlic and saute for two more minutes.
When vegetables are sauteed, stir in rice. Serve with soy sauce on the table so people can season to their own tastes.
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