Junkanoo chicken and rice

Ingredients:

• Fresh mushrooms (finely sliced), 1/2 cup
• Stalk of celery (diced), 1
• Oil, 2 tbs
• Onion (finely sliced), 1
• Chicken broth, 1 1/4 cup
• Soya sauce, 1/2 tsp
• Yellow or red sweet pepper (recipe calls for into strips but we diced it), 1
• Zucchini (sliced, we finely chopped), 1
• Cornstarch, 2 tbs
• Ginger (ground), 1/2 tsp
• Chicken breast (cooked and cubed), 2 cups
• Yellow rice, 100 gr
• Tomato juice, 300 ml

Preparation:

In a sauce pan cook the rice following the instructions on the package, but substitute the water with tomato juice, celery and sweet pepper.

In a wok, heat up the oil and saute the onions, zucchini and mushrooms.

In a separate bowl, whisk together the chicken broth, soya sauce, ginger and cornstarch, add it to the wok and cook stirring constantly until the sauce

becomes thick.

Add the chicken to the wok and cook until everything is good mixed and warm.

Serve the vegetables-chicken mixture over a bed of rice.