2 servings (serving size: 3/4 cup rice, 1/2 of chicken mixture, 1/4 teaspoon sesame seeds)
Photo: Oxmoor House
1 tablespoon reduced-calorie margarine
2 (6-ounce) skinless, boneless chicken breast halves, cut into thin strips
3 cups fresh broccoli florets
1 cup cubed Red Delicious apple (about 1 medium)
3/4 cup sliced mushrooms
1/4 cup thinly sliced celery
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon curry powder
1 1/2 cups hot cooked long-grain rice
1/2 teaspoon sesame seeds, toasted
How to Make It
Melt margarine in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes. Add broccoli and next 6 ingredients; cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender, stirring often.
To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture. Sprinkle with sesame seeds.
I should have known better by looking at the seasonings - a little salt and a little curry powder. There is nothing to bring the flavors together. After following the recipe and ending up with tasteless bland, I went to Plan B. Added some garlic, ginger, soy sauce, and oyster sauce .... then it wasn't too bad. But as written, this recipe doesn't have much going for it.
I think this recipe has potential. I followed directions exactly, except omitting the mushrooms. I can imagine making it again, but with the following adjustments: use oil to saute the chicken, not butter. Saute the chicken on a higher temp in the oil. Then remove the chicken and using a little bit more oil, saute the broccoli, apples & celery, along with salt and curry powder. Take off the heat, then combine broccoli mixture with chicken mixture and put over the rice.
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