Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Ginger root; peel -- chop
Coar
1 tb Fresh lemon grass; peel --
Cho
2 ts Anchovy paste
1 ts Grated lime rind
7 Shallots -- peeled
5 lg Garlic cloves
1 md Jalapeno pepper -- seeded
1 1/2 ts Vegetable oil
2 c Water
3/4 lb Skinless boneless chicken
Br
2 c Broccoli flowerets
2 c Zucchini -- chopped
2 c Tomato -- diced
3 tb Fish sauce
2 tb Rice vinegar
1 1/2 ts Sugar
1/4 ts Crushed red pepper
2 c Loosely packed torn fresh
Sp
4 c Hot cooked brown rice
2 tb Fresh cilantro -- chopped

Recipe by: Cooking Light, Jan/Feb 1995 Combine first 7 ingredients in
food processor, and process 1 minute or until finely chopped,
scraping the sides of bowl once. Heat the oil in a large nonstick
skillet over medium heat. Add the shallot mixture; cook 1 minute. Add
water; bring to a boil over medium-high heat; and cook 8 minutes. Add
chicken and next 7 ingredients; cook 5 minutes, stirring
occasionally. Add the spinach, and cook 5 minutes, stirring
occasionally. Serve over rice; sprinkle with fresh cilantro.

Typed by Olivia Liebermann

Recipe By :

Browse by categories