Stir-fry chicken vegetables, Saffron rice – Panasonic SR-SH10RN User Manual

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Stir-Fry Chicken Vegetables

7 oz. uncooked long grain white rice

8 oz. fresh chicken: thigh, cut up

about 1 oz. side

8 oz. oriental stir-fry vegetables pack

celery, carrots, Chinese cabbage
or any combination of fresh
vegetables

4 oz. Teriyaki Cooking Sauce

1/2 oz. Vegetable Oil

Pepper for seasoning

Cook rice according to instruction. Heat vegetable oil in skillet. Add chicken and
season with pepper, stirring well until chicken is fully cooked. Add vegetables and

Teriyaki Cooking Sauce. Stir well and bring to boil for 3-4 minutes. Do not over

cook vegetables. Simmer about 1.2 minutes. Remove from heat; serve over the

rice.

Makes 3 servings.

Saffron Rice

2 cups cool tap. water

2 Serrano peppers, sliced

1 cup uncooked long grain

crosswise

white rice

1 large garlic clove, minced

1 cube chicken bouillon

1 teaspoon Maxican Saffron

1 tablespoon lard or bacon

3 sprogs cilantro

drippings

Salt and pepper to taste

1/2 Spanish onions, diced
1/2 green bell pepper, cut into

slivers

Measure water into pan. Add bouillon cube and dissolve in water. Add remaining

ingredients and thoroughly stir. Close lid and press the switch to "RICE COOK",
Serve immediately.

Makes approximately 3 1 -cup servings.