| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Thai, Chicken |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken cutlets skinless boneless breast |
| 1 |
|
Thinly sliced onion |
| 2 |
|
Ribs celery slant sliced |
| 1/2 |
c |
Cold water |
| 3/4 |
c |
Tomato juice |
| 1 |
|
Diced red bell pepper |
| 1 |
sm |
Minced hot chili pepper |
| 1 |
|
Minced clove garlic |
| 2 |
tb |
Chopped fresh basil |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Cumin seeds |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground ginger |
INSTRUCTIONS
Cut chicken into bite-size chunks. Spray large nonstick skillet with
cooking spray. Brown chicken with no fat added, turning to brown evenly.
Remove chicken and set aside. Combine onion, celery and water in skillet;
cook and stir for two minutes. Add tomato juice, bell pepper, chili pepper,
garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes.
Uncover and simmer until sauce is thick about five minutes. Return chicken
to skillet; cook and stir until heated through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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