Chicken recipes

Curried Vegetables And Chicken

Course : Chicken
Serves: 4

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Ingredients:

3 tablespoons coarsely chopped peeled gingerroot

1 tablespoon chopped peeled fresh lemon grass

2 teaspoons anchovy paste

1 teaspoon grated lime rind

7 small peeled shallots

5 large garlic cloves

1 medium jalapeno pepper -- seeded

1 1/2 teaspoons vegetable oil

2 cups water

3/4 pound skinned boned chicken breasts -- diced

2 cups broccoli florets

2 cups choppped zucchini

2 cups diced tomato

3 tablespoons fish sauce

2 tablespoons rice vinegar

1 1/2 teaspoons sugar

1/4 teaspoon crushed red pepper

2 cups loosely packed torn fresh spinach

4 cups hot cooked brown rice

2 tablespoons chopped fresh cilantro

Preparation / Directions:

Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once. Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes. Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally. Serving Ideas : Serve over rice; sprinkle with fresh cilantro.

Nutritional Information:

92 Calories (kcal); 4g Total Fat; (37% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 23mg Sodium

Curried Vegetables And Chicken

Ingredients:

Preparation / Directions:

Nutritional Information:

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