| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Indo |
Poultry, Rice |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chicken Broth — (hot) |
| 1 |
ts |
Dark Corn Syrup — or |
|
|
Molasses |
| 2 |
tb |
Soy Sauce |
| 3 |
tb |
Vegetable Oil |
| 4 |
|
Chicken Breast Halves — |
|
|
Diced |
| 1 |
sm |
Onion — chopped |
| 1 |
sm |
Red Pepper — chopped |
| 1 |
ts |
Ginger — ground |
|
|
Crushed Red Pepper |
| 2 |
ts |
Curry Powder |
| 3 |
c |
Cooked Rice — cold |
| 1/2 |
c |
Peanuts — chopped |
| 1/4 |
c |
Scallions — minced |
| 1/4 |
c |
Parsley — minced |
INSTRUCTIONS
Mix broth, corn syrup, and soy sauce. Stir fry chicken in hot oil. Add
onion, red pepper, ginger, and crushed red pepper and cook 30 seconds. Stir
in curry powder and rice and cook for 1 minutes. Add liquids. Stir in
peanuts, scallions, and parsley and heat.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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