Mostly Green Curry Chicken over Coconut Jasmine Rice
- Number of Servings: 6
Ingredients
1.5 cups low sodium chicken broth14 oz light coconut milk2 Tbsp. olive oil1.5 lbs. boneless, skinless chicken breast, cubed1 green pepper, chopped1 medium onion, chopped3 cloves garlic, finely chopped1 jalapeno pepper, finely chopped4 tsp. ginger, grated2 cups broccoli, choppedzest and juice of 1 lime1 Tbsp. cilantro, chopped3 scallions, chopped1 cup frozen peasTabasco Sauce, to taste1 cup jasmine riceblack pepper
In a sauce pot, combine 1 cup of the chicken stock, .25 cups of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with half the oil. Season the chicken pieces with pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate an reserve. Add the rest of the oil to the pan. Add the green peppers, onions, garlic, jalapeno, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining oconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust the seaoning. Add more pepper or some hot sauce if you like heat. Serve over the coconut jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ARPEDGIO.
While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with half the oil. Season the chicken pieces with pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate an reserve. Add the rest of the oil to the pan. Add the green peppers, onions, garlic, jalapeno, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining oconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust the seaoning. Add more pepper or some hot sauce if you like heat. Serve over the coconut jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ARPEDGIO.
Nutritional Info Amount Per Serving
- Calories: 374.4
- Total Fat: 10.9 g
- Cholesterol: 65.7 mg
- Sodium: 159.9 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 2.8 g
- Protein: 31.6 g
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