Here are the two modified recipes from Bob Bostons MacChef collection. Cut up the chicken into bite sized pieces, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or less. Let this marinate in the fridge for up to 24 hours. In a 2 qt saucepan, add about one tbls peanut oil, and stir fry the chicken pieces until browned. Hint...get pan HOT before adding the oil, and then it will not stick. When meat is browned, remove and add vegetables, and stir this around for a minute or two, then add the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 minutes, timed. When timer goes off, remove from heat, and let stand, covered for another five to ten minutes....serve this with the curry, and Nectarine Chutney which I posted either last year or the year before....anyone wants it again, holler! Posted to CHILE-HEADS DIGEST by Doug Irvine
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|Serving Size: 1 Serving (1193g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 435 (28%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 301.1mg||93 %|
|Sodium 981.7mg||34 %|
|Potassium 1849.8mg||49 %|
|Total Carbohydrate 147.3g||43 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 143.3g|
|Protein 117.7g||168 %|
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Calories per serving: 1535
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