KEY INGREDIENTS
INGREDIENTS
- ●2 cups cooked white rice, kept warm
- ●1 tablespoon vegetable oil
- ●2 boneless, skinless chicken breast halves, cut into bite-size pieces
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 1/2 teaspoons cornstarch
- ●1 to 2 teaspoons yellow curry powder
- ●1 MAGGI Chicken Flavor Bouillon Cube
- ●1/4 teaspoon ground ginger
- ●1/8 teaspoon red pepper flakes or to taste
- ●1 red bell pepper, cut into 1/2-inch pieces
- ●3 cups fresh or frozen broccoli florets, thawed and drained
- ●1 can (8 ounces) pineapple chunks in juice, drained
MAKE IT
Step 1
Heat oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 minutes or until chicken is no longer pink. Reduce heat to medium; stir in evaporated milk, cornstarch, curry powder, bouillon, ginger and red pepper flakes. Continue cooking until mixture begins to gently simmer and bouillon is dissolved.
Step 2
Stir in bell pepper and broccoli (if using frozen broccoli, add for last 3 minutes). Cover; gently simmer for 6 minutes or until broccoli is tender. Remove from heat; stir in pineapple. Serve with cooked rice.
RECIPE NOTES
If your family is new to curry, start with 1 teaspoon of curry powder. Taste and add more, if desired.