Serves: 6
Prep Time: 15 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, Thai
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | medium onion cut into wedges |
| 1/4 | cup raisins |
| 1 1/2 | lb. chicken breast tenders skinless and boneless |
| 2 | cups broccoli florets |
| 1 | clove garlic minced |
| 1 | Tbsp. olive oil or vegetable oil |
| 2 | tsp. cornstarch dissolved in water |
| 1 1/2 | tsp. curry powder |
| 1/2 | tsp. salt |
| 1/4 | tsp. red pepper flakes |
| 1/3 | cup mango chutney chopped |
| 1/2 | cup reduced-fat chicken broth |
Instructions
1. Cut chicken into 1 to 1-1/2-inch pieces. Sprinkle with curry powder, salt, if desired, and pepper flakes; set aside.
2. Prepare rice according to package instructions.
3. While rice is cooking, sauté onion and garlic in oil in 12-inch skillet until tender, about 4 minutes.
4. Add chicken; cook over medium-high heat until no longer pink.
5. Add broccoli, chicken broth, chutney and raisins. Cover and simmer 1 minute.
6. Uncover and continue to simmer until broccoli is crisp-tender and chicken is cooked through, about 4 minutes.
7. Stir in cornstarch mixture; cook and stir until thickened and bubbly.
8. Drain rice; empty bag onto serving platter.
9. Pour chicken mixture over rice.
