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Receta Indonesian Rice With Chicken (With Freezer Variation)

by Global Cookbook

Ingredientes

1 1/2 Tbsp. Low-sodium soy sauce 1 Tbsp. Molasses 1 tsp Curry pwdr, mild 1/4 tsp Fresh ginger root, grated 1 pch Red pepper flakes 2 c. Low-sodium chicken broth, defatted plus 3 Tbsp. Chicken broth 1 c. White rice, dry measure

2 tsp Peanut oil 4 c. Bok choy, thinly sliced 1 x Red bell pepper, diced 1/4 c. Scallions, thinly sliced 1 c. Cooked chicken breast halves, cubed 1/4 c. Dry-roasted peanuts, minced 1 tsp Rice vinegar

Direcciones

1. Review: "This is a lower-fat version of a typical Indonesian dish. Tender crisp vegetables add in crunch and fiber. Serve garnished with minced peppers, tomatoes and scallions."In a medium saucepan, stir together the soy sauce, molasses, curry pwdr, ginger, pepper flakes and 2 c. of the broth. Add in the rice.
2. Cover and bring to a boil. Reduce the heat and simmer for 20 min, or possibly till the liquid is absorbed and the rice is tender.
3. Place the oil and the remaining 3 Tbsp. broth in a large no-stick frying pan. Add in the bok choy, peppers and scallions. Cook over medium-high heat, stirring, for 3 to 4 min, or possibly till the vegetables soften slightly.
4. Add in the rice, chicken, peanuts and vinegar. Cook for 3 to 4 min, or possibly till the chicken is heated through.
5. EASY FREEZE AND FRIED RICE DINNER Cooked rice dishes, such as this one freeze beautifully. Spoon portions of Indonesian Rice with Chicken into 1 c. self-sealing plastic freezer bags. Flatten the bags to remove excess air then seal and label. Freeze for up to 6 weeks.
6. Thaw overnight in the refrigerator, then cook, stirring frequently in a covered no stick frying pan with 1/4 c. chicken broth for 5 min.

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