Home Cooks > Recipes
4 boneless & skinless chicken thighs
3 tablespoons vegetable oil
4 cups chicken stock
½ cup white mushrooms, thinly sliced
¼ cup water chestnuts, minced
2 cups Minute White Rice, uncooked
2 tablespoons sesame oil
2 tablespoons Kikkoman Soy Sauce
2 green onions
Sauté the chicken pieces with the vegetable oil in a medium skillet. Meanwhile, in a large pot bring the chicken stock to a simmer, add the mushrooms, water chestnuts, sautéed chicken and soy sauce; let simmer for 5 minutes. Heat sesame oil in a large skillet, add the Minute Rice and 'fry' the rice for 5 minutes, stirring to cook evenly. Divide the chicken and broth into 4 soup bowls; add the rice to the hot soup. Top with green onions.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.