Indonesian Rice with Chicken (With Freezer Variation)

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4 Servings

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Indonesian Rice with Chicken (With Freezer Variation) Ingredients

1 1/2 tb Low-sodium soy sauce 2 ts Peanut oil
1 tb Molasses 4 c Bok choy; thinly sliced
1 ts Curry powder; mild 1 Red bell pepper; diced
1/4 ts Fresh ginger root; grated 1/4 c Scallions; thinly sliced
1 pn Red pepper flakes 1 c Cooked chicken breast
2 c Low-sodium chicken broth; 1/4 c Dry-roasted peanuts; chopped
3 tb Chicken broth 1 ts Rice vinegar
1 c White rice; dry measure

Instructions for Indonesian Rice with Chicken (With Freezer Variation)

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, 9.4 g. total fat (22%), 1.8 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 1/4 cup chicken broth for 5 minutes. Recipe By : Preventions Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST) From: PatH

Main Ingredient: ChickenCuisine: Uncategorized

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