Junkanoo Chicken With Rice - cooking recipe

Ingredients

1/2 cup sliced mushrooms
2 tablespoons vegetable oil
1 small onion, sliced
1 1/4 cups chicken broth
1 red peppers or 1 yellow sweet pepper, cut into strips
red pepper, diced
2 zucchini, sliced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 cups cooked chicken breasts, cut into cubes
10 ounces mahatma yellow rice
3 1/3 cups tomato juice or 3 1/3 cups v- 8 vegetable juice
1 stalk celery, chopped
1/2 teaspoon soy sauce (to taste)
hot sauce (optional)
parsley, garnish for rice

Preparation

Prepare rice according to package directions, except, substituting tomato juice for water, with chopped celery and diced red pepper.
Heat oil in large skillet and saute onions, peppers, zucchinis and mushrooms.
Whisk together chicken broth, soy sauce, starch and ginger in a separate bowl.
Add liquid mixture to vegetables and cook over a low heat until it boils and thickens, stirring frequently.
Add chicken and stir gently until hot.
Add hot sauce, if using.
Serve over hot bed of rice sprinkled with chopped parsley.