Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chicken Broth -- (hot) |
| 1 teaspoon | Dark Corn Syrup -- or |
| \N \N | Molasses |
| 2 tablespoons | Soy Sauce |
| 3 tablespoons | Vegetable Oil |
| 4 \N | Chicken Breast Halves -- |
| \N \N | Diced |
| 1 small | Onion -- chopped |
| 1 small | Red Pepper -- chopped |
| 1 teaspoon | Ginger -- ground |
| \N \N | Crushed Red Pepper |
| 2 teaspoons | Curry Powder |
| 3 cups | Cooked Rice -- cold |
| ½ cup | Peanuts -- chopped |
| ¼ cup | Scallions -- minced |
| ¼ cup | Parsley -- minced |
Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil.
Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds. Stir in curry powder and rice and cook for 1 minutes. Add liquids. Stir in peanuts, scallions, and parsley and heat.
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