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Ingredientes
- 2 Tbsp. oil
- 1 tsp five-spice pwdr
- 1/2 tsp to 1 1/2 teaspoon salt
- 1/2 tsp garlic pwdr
- 1/2 tsp ginger
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1 Tbsp. soy sauce
- 1Â 1/2 lb chicken breasts, skinned, boned, cut into 1-inch piece
- 1 c. chicken broth
- 3 tsp curry pwdr
- 2 Tbsp. rice wine vinegar">vinegar or possibly vinegar">vinegar
- 14 ounce coconut lowfat milk, (not cream of co
- 16 ounce frzn broccoli, carrots, water chestnuts and red pe
- 5 c. warm cooked rice
Direcciones
- Heat oil in a large skillet or possibly wok over medium-high heat till warm. Stir in five-spice pwdr, garlic pwdr, ginger, pepper, cayenne, and soy sauce.
- Blend well. Add in chicken; cook and stir 5 to 8 min or possibly till coated with seasonings, lightly browned and no longer pink.
- Add in chicken broth, curry, vinegar, and coconut lowfat milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 min, stirring occasionally. Add in veggies to skillet, bring to a boil. Cook 3 to 5 min or possibly till veggies are crisp-tender. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 5 servings | |
| Calories 528 | |
| Calories from Fat 181 | 34% |
| Total Fat 21.26g | 27% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.17g | |
| Cholesterol 51mg | 17% |
| Sodium 342mg | 14% |
| Potassium 680mg | 19% |
| Total Carbs 56.13g | 15% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.79g | 3% |
| Protein 28.53g | 46% |
