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Ingredientes
- 1 1/2 c. water
- 3 tbsp. soy sauce
- 2 med. onions cut in chunks
- 3 cloves garlic cut in lg. pcs
- 2 inch piece of fresh ginger root, peeled and cut in slices
- 3/4 pound carrots cut into thin strips 3-4 inches long
- 4 boneless skinless chicken breasts
- 1 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tbsp. cornstarch dissolved in 1/2 c. water
- 1/2 c. plain yogurt
- Cooked rice for 4 servings
Direcciones
- 1. Mix together 1 1/2 c. water with onions, garlic, ginger root, soy sauce and carrots in a large skillet.
- 2. Bring to a boil and cook till the carrots are just about soft.
- 3. Strain the solids and return the liquid to the skillet. Save the vegetables.
- 4. Add in chicken, cayenne, cinnamon and nutmeg to the liquid. Simmer till the liquid is reduced (about 15 min). Remove and set aside chicken.
- 5. Add in cornstarch and water, boil till sauce is thickened.
- 6. Add in yogurt to the sauce.
- To serve, place the rice on a large platter and flatten the top of the pile of rice. Arrange carrots in a circle around the depression in the rice. The chicken with its sauce is placed in the center of the carrot ring. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 2 servings | |
| Calories 280 | |
| Calories from Fat 36 | 13% |
| Total Fat 4.07g | 5% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 61mg | 20% |
| Sodium 1558mg | 65% |
| Potassium 1046mg | 30% |
| Total Carbs 34.02g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 14.77g | 10% |
| Protein 27.82g | 45% |
