Cook The Book: Chicken And Vegetable Clay Pot Rice

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
937
FAT
102%
CHOL
50%
SOD
91%

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Ingredients for 3 servings

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon sugar

2 tablespoons oyster sauce

2 teaspoons light (regular) soy sauce

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes

5 tablespoons canola or other neutral oil

1 small yellow onion, finely chopped

2/3 cup chopped celery (pea-sized pieces)

2/3 cup chopped carrot (pea-sized pieces)

5 or 6 dried shiitake mushrooms, reconstituted, trimmed, and chopped into pea-sized pieces

1/2 cup frozen peas, preferably petite peas, thawed

2 cups long-grain rice

2 2/3 cups chicken stock

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