2 pounds skinless, boneless chicken breasts, cut into 1" pieces 2 Tablespoons canola oil 1 clove garlic, minced 4 cups gf chicken broth 1/2 teaspoon fresh ginger, minced 1 teaspoon salt 1 bundle Asian long rice 1 cup mushrooms, sliced 1 Tablespoon sliced green onions
Soak long rice in warm water for 30 minutes, then cut into 2" lengths. Heat oil in large heavy skillet. Add chicken and garlic and saute until browned. Add broth, ginger and salt. Reduce heat and simmer until chicken is tender. Add long rice and mushrooms to chicken mixture and simmer for 15 more minutes. Serve over white rice and garnish with green onions.