Chicken Long Rice

Source

2 lbs. of cubed or sliced chicken (We use thighs)

Marinate for at least 1 hour in

2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons sugar
dash pepper

Heat a pan and add

2 tablespoons vegetable oil

Saute marinated chicken until cooked, including marinade.

Add Whites of 4-6 chopped green onions (or to your tastes)

Cook 10 oz. of long rice (cellophane noodles) per instructions.

When cooked, drain long rice and add to sauteed chicken. Add 8 oz chicken broth and cook until hot.

Add Soy Sauce per your preferences.
Add tops of green onions for garnish