My rendition to a Rachael Ray recipe:
- 1 1/2
cups
white rice or Uncle Bean Microwave bag
- 1/2 cup chopped onion
- 1 clove of garlic
-
2
teaspoons
curry powder
-
1 13 1/2
ounce
can
coconut milk
-
4
skinless, boneless chicken breasts (about 2 pounds), cut into strips
-
2
teaspoons
five-spice powder
- veggies of your choice, I did: red and green bell peppers, cabbage, and carrots
Directions
-
In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add
the rice, bring to a simmer, cover and cook for 20 minutes. Or Microwave your rice bag. Meanwhile,
in a small saucepan, heat 1 tablespoon olive oil over medium heat, cook onions and garlic, stir
in the curry powder and cook for 1 minute. Add the coconut milk and cook
until reduced by half, about 7 minutes. Toss together the chicken,
five-spice powder and 1/2 teaspoon each salt and pepper. In a large,
heavy skillet, heat 2 tablespoons olive oil over medium-high heat until
shimmering. Increase the heat to high and stir-fry the chicken until
just cooked through, about 6 minutes. Add veggies to curry sauce, cook for a few minutes, then add chicken to the sauce and stir to coat.
Serve over the rice.
