- make this recipe
- user reviews (0)
-
2
cups chicken broth
-
3/4
cup uncooked long grain rice
-
1
tablespoon margarine or butter
-
1/2
teaspoon curry powder
-
2
Dashes bottled hot pepper sauce
-
1/2
cup sliced celery
-
1/4
cup sliced green onions
-
2
tablespoons finely chopped crystallized ginger
-
2
tablespoons snipped fresh cilantro
-
1 1/2
pounds skinless, boneless chicken breast halves, cut into bite-size strips
-
Salt and pepper
-
1
tablespoon cooking oil
-
Fresh spinach leaves
-
1
cup sliced, peeled fresh peaches or sliced fresh nectarines
-
1
recipe Poppy Seed Dressing (see below)
-
1/3
cup pistachio nuts, coarsely chopped
1. In a medium saucepan combine broth, uncooked rice, margarine or butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Stir in celery, green onions, ginger, and cilantro. Cover and let stand for 5 minutes.
2. Season chicken with salt and pepper. In a large skillet heat oil over medium-high heat. Cook chicken, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove from pan.
3. To serve, line plates with spinach. Place rice mixture on top of spinach. Arrange chicken and peach or nectarine slices on top of rice. Drizzle with Poppy Seed Dressing; sprinkle with nuts. Makes 6 servings.
Yield: 1/2 cup
-
1/3
cup orange juice
-
3
tablespoons salad oil
-
1
tablespoon Dijon-style mustard
-
1
teaspoon poppy seed
-
2
- 3
dashes bottled hot pepper sauce
In a small mixing bowl whisk together orange juice, salad oil, Dijon-style mustard, poppy seed, and hot pepper sauce.
- Servings Per Recipe 6,
- Calories 398,
- Protein (gm) 27,
- Carbohydrate (gm) 29,
- Fat, total (gm) 19,
- Cholesterol (mg) 60,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 124,
- Vitamin C (mg) 13,
- Sodium (mg) 416,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
