Ingredients:
2 tbsp oil
1 tsp five-spice powder
1/2 tsp to 1 1/2 ts salt
1/2 tsp garlic powder
1/2 tsp ginger
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tbsp soy sauce
1 1/2 lb chicken breasts, skinned, boned, cu, t into 1-inch pi
1 cup chicken broth
3 tsp curry powder
2 tbsp rice wine vinegar or vinegar
14 oz coconut milk (not cream of coconut)
16 oz frozen broccoli, carrots, water che, stnuts and red p
5 cup hot cooked rice
Instructions:
Heat oil in a large skillet or wok over medium-high heat until hot.
Stir in five-spice powder, garlic powder, ginger, pepper, cayenne,
and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes
or until coated with seasonings, lightly browned and no longer pink.
Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a
boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring
occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5
minutes or until veggies are crisp-tender. Serve over rice.
Servings: 5
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
Thai Curry Chicken & Vegetables Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
