Chicken curry stir-fry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil (reduced from 1/4 cup in original recipe) |
| ½ | cup | Chopped onion |
| 1 | pounds | Boneless, skinless chicken breast halves, cut into 1\" cubes |
| 2 | tablespoons | Water |
| 2 | teaspoons | Curry powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Peanuts |
| ⅓ | cup | Chutney |
| 2 | tablespoons | Coconut |
| 2 | tablespoons | Currants |
| 1 | pack | Green Giant Harvest Fresh Frozen Mixed Vegetables (9 oz) |
| 2 | packs | Green Giant Rice Originals Frozen White 'n Wild Rice (10 oz) OR |
| 2 | cups | Cooked white and wild rice mixture |
| 1 | Red bell pepper, cut into strips | |
Directions
Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap. Microwave on high 2 minutes. Add chicken, water, curry powder, salt and pepper; re-cover. Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.
Add peanuts. chutney, coconut, currants and frozen mixed vegetables; re-cover. Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender. Let stand covered.
Prepare rice according to package microwave directions. To serve, spoon rice onto serving platter; top with chicken mixture. Garnish with pepper strips.
Submitted By MICHAEL ORCHEKOWSKI On 04-05-95