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


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