Yield: 2 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
1 teaspoon | Curry powder |
8 ounces | Chicken breast strips |
¼ teaspoon | Salt |
¼ cup | Green onions |
1 \N | Bell peppers |
1 tablespoon | Oil |
2 cups | Water |
1 pack | Chicken-flavor rice & sauce |
¼ cup | Almonds, slivered |
In skillet, heat oil; add curry and cook over medium heat 1 minute.
Add chicken and salt and cook until almost done; remove. Slice onions; chop bell pepper. Heat oil and cook onion and bell pepper until crisp-tender. Add water and rice and sauce. Bring to a boil over medium heat, then simmer uncovered, stirring occasionally, until done. Stir in chicken and almonds; heat through.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
From: Sylvia Steiger Date: 09-27-94