Thai-Style Chicken 'N' Rice

Submitted by United Church of God on Fri, 2011-07-29 15:36
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Description

This Thai dish combines ginger root, pineapple chunks and cashews for a flavorful meal severed over brown rice

Summary

Yield
Servings
Source

Reuben Boise

Prep time30 minutes

Ingredients

2Poundchicken breast (boneless, skinless)
3Cuprice (can use up to 4c.; brown or white)
4Clovegarlic
1Tablespoonginger (fresh)
1 yellow onions
1 green pepper
2 carrots (sliced, chopped or grated)
1Canmushroom soup (10 3/4oz.)
1Cuppineapple chunks (chopped)
1Cupnuts (cashews, almonds or peanuts)
 Unknownred pepper, curry powder, cayenne, sage (crushed, to taste)

Instructions

In large saucepan bring rice to boil in 8 cups of water, then reduce heat to medium and cook until, done, soft or slightly crunchy, about 20-25 minutes.  Chop chicken in bite-sized pieces.  Dice garlic, ginger, onion, and green bell pepper.  In a large skillet, saute garlic, ginger, onion and crushed red pepper in butter.  Add bell pepper, carrots and chicken and cook until chicken is done.  Reduce heat and add mushroom soup, pineapple, nuts, curry powder, cayenne pepper and sage to taste. Stir well.  Cook until warmed through.  Serve warm on top of rice.

Notes

Optional ingedients include mandarin oranges, water chesnuts, coconut milk, coconut flakes, red or yellow bell peppers, hot peppers, rice noodles, beef and peas.  You can make this as spicy as you like by increasing the amounts of crushed red pepper and cayenne pepper, and by adding hot chili peppers.

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