2 tbsp UFC Golden Fiesta Palm Oil 350ml
1 pack UFC Overload creamy spaghetti sauce 200g
2 tbsp UFC Green Peas 155g, drained
500g MAGNOLIA chicken thigh fillet, cut into 2
50g GF Carrots, sliced
½ can UFC Whole Corn Kernel 185g, drained
½ can UFC Mushroom Pieces and Stems 198g, drained
UFC iodized Salt 150g, to taste
UFC Black pepper ground 500g, to taste

1. For standard rice cooker, press down rice cooker pot with a spatula and press cook.
2. Add UFC Golden Fiesta oil and MAGNOLIA chicken. Saute for 5 minutes until both sides are partially cooked.
3. Add GF carrots, UFC corn, UFC mushroom, and UFC Creamy Overload. Cover and simmer for 10 minutes until vegetables are cooked.
4. Add UFC green peas. Remove rice cooker from plug. Allow to cook in residual heat for 1 minute. Add UFC salt and pepper to taste.