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1
Place chicken pcs in a bowl with the garlic, ginger, sesame oil, and 2 Tbsp.
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2
soy sauce.
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3
stir to coat and let stand while preparing the remaining vegetables.
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4
Put the canola oil into a medium sized skillet (or possibly wok).
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5
Saute/fry the onions till they are limp.
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6
Add in the mushrooms and saute/fry till they give up their juice.
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7
Remove the vegetables and reserve.
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8
Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook till it it cooked through and slightly browned.
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9
Add in the zucchini and cilantro, and stir fry 3 min.
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10
Add in the rice, the reserved vegetables and sufficient of the chicken stock to keep the rice from sticking.
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11
Cook only briefly to allow everything to heat through.
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12
Add in the almonds and serve immediately.
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13
Note: This is a dish I often make when I have leftover rice, and I very often use up different cooked vegetables in this dish.
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14
With cooked vegetables, simply cut them into small cubes, or possibly julienne and add in them just early sufficient so which they will be well heated.
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15
Try not to use vegetables which will become mushy with the heating, you will want them to still be tender-crisp.
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16
We often use carrots, broccoli, even spinach.
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17
If you are having Denise Bradshaw over to dinner, throw in a few peas.
