Chicken: Curried Veggies & Chicken
Source of Recipe
adapted from Cooking Light, Jan/Feb 1994, page 74
List of Ingredients
3 tablespoons coarsely chopped peeled gingerroot
1 tablespoon chopped peeled fresh lemon grass
2 teaspoons anchovy paste (off plan ingredient)
1 teaspoon grated lime rind
7 peeled shallots
5 large garlic cloves
1 medium jalapeño pepper seeded
1 1/2 teaspoons vegetable oil (may wish to substitute cooking spray or broth)
2 cups water
3/4 pound skinned boned chicken breasts diced
2 cups broccoli florets
2 cups chopped zucchini
2 cups diced tomato
3 tablespoons fish sauce (off plan ingredient)
2 tablespoons rice vinegar, unseasoned
1 1/2 teaspoons sugar or splenda
1/4 teaspoon crushed red pepper
2 cups loosely packed torn fresh spinach
4 cups hot cooked brown rice
2 tablespoons chopped fresh cilantro Recipe
Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.
Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes.
Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally.
Serving Ideas: Serve over rice; sprinkle with fresh cilantro.
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