Easy Chicken a la King

Prepare the jasmine rice according to package directions so it’s ready when the sauce is done.

Pat the chicken dry and cut it into 1‑inch cubes. Stem, seed, and dice the red bell pepper, then dice the shallot and slice about 6 ounces of small mushrooms. Preheat a large skillet over medium‑high heat and add a tablespoon of olive oil. When the oil is hot, add the chicken and vegetables to the skillet.

Sauté everything for 7–10 minutes over medium heat, or until the chicken is fully cooked and the vegetables have softened. Add 3 minced garlic cloves and cook for another minute or two, stirring often, until fragrant.

In a medium bowl, whisk together 1 cup of cold water, 4 teaspoons of chicken bouillon base, 1 cup of cold evaporated milk, and 3 tablespoons of cornstarch until smooth. Pour it into the skillet with the chicken and vegetables, bring everything to a gentle boil, then reduce the heat to a simmer. The sauce should thicken quickly. Stir in ¾ cup of thawed frozen peas and let the sauce continue to cook until it thickens to your liking.

Once the sauce has thickened to the desired consistency, remove from the heat and serve over rice.

Enjoy!