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Ingredients

2 cups water 1 cup uncooked glutinous white rice (sushi rice) 2 tablespoons vegetable oil 2 teaspoons sesame oil 5 green onions, chopped 3 cloves garlic, minced 3 skinless, boneless chicken breast halves - cubed 8 ounces fresh mushrooms, chopped 1 tablespoon rice vinegar 3 tablespoons soy sauce 2 tablespoons toasted sesame seeds 1 tablespoon cornstarch 2 tablespoons cold water ¾ cup chopped unsalted dry-roasted peanuts

Nutrition Info

321.5 calories carbohydrate: 22.1 g cholesterol: 30.4 mg fat: 18.2 g fiber: 3.2 g protein: 19.5 g saturatedFat: 2.8 g servingSize: - sodium: 484.8 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

6 servings

Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).