• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Indonesian Rice with Chicken (With Freezer Variation)

  • Recipe Submitted by on

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


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
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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