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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups sliced swiss chard (about 12 ounces) |
1 pound skinned, boned chicken breast halves, cut crosswise into thin slices |
1 tablespoon cornstarch |
1 tablespoon olive oil |
1 cup diced onion |
1 1/3 cups fat-free, less-sodium chicken broth |
1 cup sliced baby carrot |
1/2 cup light coconut milk |
1 tablespoon tomato paste |
2 teaspoons ground cumin |
1 teaspoon curry powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 to 1/2 teaspoon ground red pepper |
2 cups hot cooked long-grain rice |
3 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Steam Swiss chard, covered, 2 minutes or until crisp tender. Drain.
2. Combine chicken and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and stir-fry 2 minutes. Stir in chicken, and cook 4 minutes or until browned. Stir in broth and next 8 ingredients (broth through red pepper); reduce heat to medium. Cook 5 minutes, stirring occasionally. Add Swiss chard, and cook 2 minutes. Serve with rice. Sprinkle peanuts evenly over each serving.
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