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Indonesian Chicken & Rice

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Submitted by warragul

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

¼ 59
CUP ML CHICKEN BROTH
hot
1 5
TEASPOON ML LIGHT CORN SYRUP
dark, or molasses
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
SMALL SMALL ONIONS
chopped
1 1
SMALL SMALL SWEET RED BELL PEPPERS
chopped
1 5
TEASPOON ML GINGER
ground
1 1
X X RED PEPPER FLAKES
crushed *
2 1E+1
TEASPOONS ML CURRY POWDER
3 7.1E+2
CUPS ML RICE
cooked, cold
½ 118
CUP ML PEANUTS
chopped
¼ 59
¼ 59
CUP ML PARSLEY LEAVES
minced

Directions

Mix broth, corn syrup, and soy sauce.

Stir fry chicken in hot oil.

Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds.

Stir in curry powder and rice and cook for 1 minutes.

Add liquids.

Stir in peanuts, scallions, and parsley and heat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 869 24% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 552mg 23%
Total Carbohydrate 40g 40%
Dietary Fiber 5g 19%
Sugars g
Protein 86g
Vitamin A 20% Vitamin C 52%
Calcium 9% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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