1. Combine 2T. soy Sauce, Sesame oil, ginger, garlic, sugar, and pepper to create marinade. Add chicken and refrigerate at least 1 hour.
2. Cover and soak long rice in cold water for 30 minutes. Cut into eight inch lengths.
3. Place a large skillet or wok over high heat. when hot add vegetable oil and chicken.
4. Cook until chicken in no longer pink. turning often. Raduce heat. Add mushrooms, onions, long rice, Ckn. broth, and remainder soy sauce. Simmer until hot stirring until hot, stirring often--About 3 minutes.
Note: Long rice requires very little cooking time. It absorbs liquid very easily and can easily breakdown if cooked to long.
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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (33%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 159.9mg||49 %|
|Sodium 838.9mg||29 %|
|Potassium 682.5mg||18 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 60.3g||86 %|
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Calories per serving: 390
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