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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Everyday With Rachel Ray Magazine (August, 2008, pg. 24). From Jason Herman, Bend, Oregon. Ingredients:
1 1/2 cups white rice |
2 teaspoons curry powder |
1 (13 1/2 ounce) can coconut milk |
4 boneless skinless chicken breasts, cut into strips |
2 teaspoons five-spice powder |
3 1/4 cups water, salted |
3 tablespoons olive oil, divided |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In a medium saucepan, bring 3 1/4 cups salted water to a boil.
2. Add the rice, bring to a simmer, cover and cook for 20 minutes.
3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
4. Add the coconut milk and cook until reduced by half, about 7 minutes.
5. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
6. In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
7. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
8. Stir in the coconut curry sauce.
9. Serve over the rice.
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