|Not pictured: kosher salt and water. I also used 3 tiny green bell peppers from the farmers market instead of one large one.|
|Simmering for the last 10 minutes or so while the gravy mixture thickens (chicken stays moist in the sauce while it's cooking)|
|Finished product. Hard to see, but there is a thin layer of rice on the bottom of the dish. We'll definitely be making this meal again.|
1 tbsp vegetable oil
4 boneless skinless chicken breasts
2 tsp kosher salt
2 tsp onion powder
1 1/2 tsp prepared minced garlic
1/2 cup soy sauce (divided 4 tbsp/4tbsp)
4 tbsp of minced dry onion flakes
2 tbsp cornstarch
2 1/2 cup water
1 green bell pepper (sliced)
4 plum tomatoes (roma plum tomatoes seeded and chopped)
4 cups of brown rice (2 pkgs of the uncle ben's 90 second ready rice)
1. Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 7 to 8 minutes - flipping halfway through. Add the garlic, 4 tablespoons soy sauce, and 2 tablespoons of minced onion. Cook until chicken is no longer pink, and the juices run clear.
2. Dissolve cornstarch in water in a small bowl, add remaining 4 tablespoons of soy sauce and stir together. Pour cornstarch mixture into skillet with chicken. Stir in green pepper, tomatoes, and remaining 2 tablespoons of minced onion. Simmer until gravy has reached desired consistency, about 10 minutes on medium heat.
3. Serve 1 chicken breast with 1/4 of gravy/pepper+tomato mixture over 1 cup of brown rice.
Makes 4 regular size adult servings (probably 8 WLS servings depending on how far out you are).