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Rice with Chicken and Taro Root

Rice with Chicken and Taro Root
Makes:
8
Prep Time:
20
minutes
Total Time:
60
minutes
Low Calorie
Rice with Chicken and Taro Root features a delicious combination of tender chicken breasts, diced vegetables and mushrooms with rice. Ready in one hour, this make a hearty family or casual entertaining meal.

In this recipe:


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Ingredients:

  • 12 oz. boneless, skinless chicken breast halves, cut into pieces
  • 1 1/2 teaspoons cornstarch or chestnut powder
  • 3 1/2 teaspoons MAGGI Seasoning Sauce, divided
  • 4 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon, divided
  • 2 teaspoons granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable or cooking oil
  • 1 teaspoon dark soy sauce
  • 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup vegetable oil
  • 2 cups peeled, diced taro root
  • 1/2 cup dried shrimp, soaked in hot water until soft and diced
  • 4 cups water
  • 3 cups rice
  • 4 to 5 dried shiitake or brown mushrooms, soaked in hot water until soft

Directions:

COMBINE chicken, cornstarch, 1 1/2 teaspoons seasoning sauce, 1 teaspoon bouillon, 1 teaspoon sugar and salt in medium bowl. Set aside to marinate.

COMBINE 1 tablespoon oil, remaining 2 teaspoons seasoning sauce, remaining 1 teaspoon sugar, dark soy sauce and cooking soy sauce in small bowl. Set aside.

HEAT 1/4 cup oil in wok or large skillet over medium-high heat. Add taro root; cook, stirring frequently, for 5 to 7 minutes or until thin fried skin forms. Remove from pan. Add shrimp meat; cook, stirring frequently, for 2 to 3 minutes or until softened. Remove from pan.

COMBINE water, rice and remaining 3 1/2 teaspoons bouillon in rice cooker. Turn rice cooker on. Once the water has started boiling, add taro root and shrimp; cover. Cook for 12 to 15 minutes or until rice is cooked through and water has evaporated.

COVER cooked rice mixture with chicken and mushrooms; cover. Cook for 15 to 30 minutes or until chicken is cooked through. Pour sauce over top.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 1030mg (43% of DV)
  • Carbohydrates: 61g (20% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 2g
  • Protein: 17g
  • Vitamin A: 15% of DV
  • Vitamin C: 50% of DV
  • Calcium: 6% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Rice with Chicken and Taro Root

Ingredients

  • 12 oz. boneless, skinless chicken breast halves, cut into pieces
  • 1 1/2 teaspoons cornstarch or chestnut powder
  • 3 1/2 teaspoons MAGGI Seasoning Sauce, divided
  • 4 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon, divided
  • 2 teaspoons granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable or cooking oil
  • 1 teaspoon dark soy sauce
  • 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup vegetable oil
  • 2 cups peeled, diced taro root
  • 1/2 cup dried shrimp, soaked in hot water until soft and diced
  • 4 cups water
  • 3 cups rice
  • 4 to 5 dried shiitake or brown mushrooms, soaked in hot water until soft

 

Directions

COMBINE chicken, cornstarch, 1 1/2 teaspoons seasoning sauce, 1 teaspoon bouillon, 1 teaspoon sugar and salt in medium bowl. Set aside to marinate.

COMBINE 1 tablespoon oil, remaining 2 teaspoons seasoning sauce, remaining 1 teaspoon sugar, dark soy sauce and cooking soy sauce in small bowl. Set aside.

HEAT 1/4 cup oil in wok or large skillet over medium-high heat. Add taro root; cook, stirring frequently, for 5 to 7 minutes or until thin fried skin forms. Remove from pan. Add shrimp meat; cook, stirring frequently, for 2 to 3 minutes or until softened. Remove from pan.

COMBINE water, rice and remaining 3 1/2 teaspoons bouillon in rice cooker. Turn rice cooker on. Once the water has started boiling, add taro root and shrimp; cover. Cook for 12 to 15 minutes or until rice is cooked through and water has evaporated.

COVER cooked rice mixture with chicken and mushrooms; cover. Cook for 15 to 30 minutes or until chicken is cooked through. Pour sauce over top.

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