Mushroom Chicken with Hot Dog Rice (Easy Family Dinner)

Soy Chicken with Mushrooms
10 Cut the chicken into large chunks, about half the size of your palm.
15 Heat olive oil in a medium pot over high heat. Add the chicken in a single layer and sear for about 3 minutes per side, until lightly golden on the outside.
16 Turn the heat off. Add the black pepper, salt, sliced garlic, drained mushrooms, soy sauce, vinegar, and lemon juice.
14 In a separate bowl, whisk together the 3 cups of water and 3 tablespoons of starch until fully dissolved and smooth. Pour this mixture into the pot.
11 Turn the heat back on high and gently mix everything together. Bring the pot to a boil. As it reaches a boil, the sauce will begin to thicken slightly.
13 Once boiling, reduce to a gentle simmer and cook for about 10 minutes, allowing the chicken to finish cooking and the sauce to thicken.
12 Serve warm over the hot dogs and peas rice.
Hot Dogs and Peas Rice
17 Heat olive oil in a skillet over medium heat. Add the sliced hot dogs and peas and sauté for about 2 minutes, just until lightly seared and heated through. Set aside.
22 In a medium pot, add olive oil (or butter), the washed and drained rice, 4 cups of water, and salt.
21 Bring to a boil and allow it to boil for 1 minute. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
20 Turn off the heat and let the rice rest, covered, for 10 minutes.
18 Fluff with a fork, then gently mix in the cooked hot dogs and peas.
19 Serve together with the soy chicken.