Quick Fix : Mai Pham Chicken

I was at Williams-Sonoma in Fashion Valley today. They demoed a wonderful vietnamise chicken dish using the Emile Henry Clay Pot, exclusive to Williams-Sonoma. The preparation was so simple and the end result so tastey, I could not wait to try it out at home.

2 Tbsp Oil
1 small yellow onion, diced
6 oz Crimini Mushrooms, sliced
2 garlic cloves, thinly sliced
1 1/2 lbs Chicken, sliced
1/2 cup Chicken Broth, low sodium
1/4 cup Caramelized Clay Pot Cooking Sauce
3/4 cup Instant Rice
Chopped Fresh Cilantro

Directions:
1. Heat oil over medium high heat. Add garlic and onions and saute, 3 minutes.


2. Add chicken and mushrooms and continue to cook until chicken is browned and the mushrooms release it's juices, 5 minutes.
3. Add chicken broth and cooking sauce, bring to a boil, cover, reduce heat and simmer until the chicken is cooked through, 5 minutes.


4. Add instant rice off heat, cover and let stand, 5 minutes.


5. Add chopped herbs, fluff and serve.

Notes:Be sure to use low sodium broth, the cooking sauce contains a lot of sodium. Add other vegetables such as, eggplant, snow peas or water chestnuts. The jar of sauce is $14, using this recipe, you will get 4-5 uses per jar. Instant Rice is used to save time, but can be skipped.

Prep Time: 10 minutes
Cook Time: 20 minutes