Recipe - Indonesian Rice With Chicken (With Freezer Variation)

1 One half tablespoon Lowsodium soy sauce
1 tablespoon Molasses
1 teaspoon Curry powder; mild
One fourth teaspoon Fresh ginger root; grated
1 pn Red pepper flakes
2 cup Lowsodium chicken broth;
defatted plus
3 tablespoon Chicken broth
1 cup White rice; dry measure
2 teaspoon Peanut oil
4 cup Bok choy; thinly cut or sliced up
1 Red bell pepper; minced
One fourth cup Scallions; thinly cut or sliced up
1 cup Cooked chicken breast
halves; cubed
One fourth cup Dryroasted peanuts; chopped
1 teaspoon Rice vinegar

Review: "This is a lowerfat 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 nostick
frying pan. Add the bok choy, peppers and scallions. Cook over mediumhigh
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 selfsealing 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 One fourth cup chicken broth for 5 minutes.
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 14:54:42 0800 (PST)

From: PatH phannema@wizard.ucr.edu