Ingredients
1-1/2 pounds boneless skinless chicken breasts, thinly sliced1 cup chopped onion1/4 cup canola oil1 cup uncooked long grain white rice1 can (28 ounces) stewed tomatoes1/2 cup soy sauce1 tablespoon chicken bouillon granules3/4 teaspoon salt-free herb and spice seasoning1/2 teaspoon garlic powder1/4 teaspoon cayenne pepper1/2 teaspoon salt2 medium green peppers, cut into 1-inch pieces1 can (8 ounces) mushroom stems and pieces, drained1 can (8 ounces) sliced water chestnuts, drained2 tablespoons cornstarch2 tablespoons water
Preparation
In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute.
Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes.
Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
