Indonesian rice with chicken (with freezer variation)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Low-sodium soy sauce |
| 1 | tablespoon | Molasses |
| 1 | teaspoon | Curry powder; mild |
| ¼ | teaspoon | Fresh ginger root; grated |
| 1 | pinch | Red pepper flakes |
| 2 | cups | Low-sodium chicken broth; defatted plus |
| 3 | tablespoons | Chicken broth |
| 1 | cup | White rice; dry measure |
| 2 | teaspoons | Peanut oil |
| 4 | cups | Bok choy; thinly sliced |
| 1 | Red bell pepper; diced | |
| ¼ | cup | Scallions; thinly sliced |
| 1 | cup | Cooked chicken breast halves; cubed |
| ¼ | cup | Dry-roasted peanuts; chopped |
| 1 | teaspoon | Rice vinegar |
Directions
Review: "This is a lower-fat version of a typical Indonesian dish. Tender crisp vegetables add crunch and fiber. Serve garnished with chopped peppers, tomatoes and scallions." 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.
Per serving 387calories, 9⅖ g. total fat (22%), 1⅘ g. saturated EASY FREEZE AND FRIED RICE DINNER Cooked rice dishes, such as this one freeze beautifully. 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 ¼ cup chicken broth for 5 minutes.
Recipe By : Prevention's Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST) From: PatH <phannema@...>