“From Everyday With Rachel Ray Magazine (August, 2008, pg. 24). From Jason Herman, Bend, Oregon.”
READY IN:
40mins
SERVES:
4
YIELD:
4 Chicken Breasts
UNITS:
US

Ingredients Nutrition

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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