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Indonesian Rice with Chicken




Source of Recipe


astray.com


List of Ingredients




Yield: 4 Servings

1 ½ tb Low-sodium soy sauce
1 tb Molasses
1 ts Curry powder; mild
¼ 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
¼ c Scallions; thinly sliced
1 c Cooked chicken breast halves; cubed
¼ c Dry-roasted peanuts; chopped
1 ts Rice vinegar


Recipe



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.

TO FREEZE: Spoon portions of Indonesian Rice with Chicken into 1 cup self-sealing plastic freezer bags. Flatten the bags to remove excess air then seal and label. Freeze for up to 6 weeks. Thaw overnight in the refrigerator, then cook, stirring frequently in a covered no stick frying pan with 1/4 cup chicken broth for 5 minutes.