| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| Water | ||
| Peel from 1 lemon | ||
| 2 | Chicken breasts; halved, skinned and cut into 1-inch pieces | |
| 2 | Inches peeled ginger; minced | |
| 3 | Scallions; cut into slivers | |
| 1/2 | Red or green sweet pepper; slivered | |
| 1 | ts | Crushed red pepper flakes |
| 1/2 | c | Cilantro leaves or parsley |
| Curry powder | ||
| 3 | Garlic cloves; minced |
INSTRUCTIONS
In a large skillet, heat about 1 1/2-inches water and lemon peel to boiling. Place steamer or wire rack in skillet. Arrange chicken in steamer. Sprinkle each breast lightly with curry powder. Scatter garlic, ginger, scallions, pepper, pepper flakes and 1/4 cup cilantro leaves over top. Cover skillet and steam 10 to 12 minutes or until chicken is fork- tender. Remove with slotted spatula; garnish with remaining cilantro or parsley. Makes 4 servings, 138 calories per serving. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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