Side Pannel
Indonesian Rice with Chicken (With Freezer Variation)
Indonesian Rice with Chicken (With Freezer Variation)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Low Fat
Ingredients List
- 1 1/2 tb Low-sodium soy sauce
- 1 tb Molasses
- 1 ts Curry powder; mild
- 1/4 ts Fresh ginger root; grated
- 1 pn Red pepper flakes
- 2 c Low-sodium chicken broth;
- -defatted plus
- 3 tb Chicken broth
- 1 c White rice; dry measure
- 2 ts Peanut oil
- 4 c Bok choy; thinly sliced
- 1 Red bell pepper; diced
- 1/4 c Scallions; thinly sliced
- 1 c Cooked chicken breast
- -halves; cubed
- 1/4 c Dry-roasted peanuts; chopped
- 1 ts Rice vinegar
Directions
Review: "This is a lower-fat version of a typical Indonesian dish. Tender
crisp vegetables add crunch and fiber. Serve garnished with chopped
peppers, tomatoes and scallions."
In a medium saucepan, stir together the soy sauce, molasses, curry powder,
ginger, pepper flakes and 2 cups of the broth. Add the rice.
Cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or
until the liquid is absorbed and the rice is tender.
Place the oil and the remaining 3 tablespoons broth in a large no-stick
frying pan. Add the bok choy, peppers and scallions. Cook over medium-high
heat, stirring, for 3 to 4 minutes, or until the vegetables soften
slightly.
Add the rice, chicken, peanuts and vinegar. Cook for 3 to 4 minutes, or
until the chicken is heated through.
Per serving 387calories, 9.4 g. total fat (22%), 1.8 g. saturated
crisp vegetables add crunch and fiber. Serve garnished with chopped
peppers, tomatoes and scallions."
In a medium saucepan, stir together the soy sauce, molasses, curry powder,
ginger, pepper flakes and 2 cups of the broth. Add the rice.
Cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or
until the liquid is absorbed and the rice is tender.
Place the oil and the remaining 3 tablespoons broth in a large no-stick
frying pan. Add the bok choy, peppers and scallions. Cook over medium-high
heat, stirring, for 3 to 4 minutes, or until the vegetables soften
slightly.
Add the rice, chicken, peanuts and vinegar. Cook for 3 to 4 minutes, or
until the chicken is heated through.
Per serving 387calories, 9.4 g. total fat (22%), 1.8 g. saturated
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