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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, add olive oil and bring up to heat. Add sliced onion, garlic, and ginger and sautee until onions are translucent. | 2. Add curry powder, cumin and stir just until onions are coated. Add about half of the chicken broth and allow to simmer. | 3. Heat up rice in the microwave and add to skillet. Allow for some of the rice to soak up the broth, and add more as needed throughout cooking. | 4. In a separate skillet, cook chicken until lightly browned, set aside. | 5. When the rice has almost completely absorbed the liquid, add the bag of veggies and cover and cook until warmed through, add the rest of the liquid at this time. | 6. Continue simmering until almost all the liquid is once again absorbed, add chicken and cilantro and cook enough for chicken to re-warm. There should be minimal liquid left at this time! | 7. Enjoy! Makes 5-1 cup servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		sauteed	44.0	10.274000000000001	1.21	0.11
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
chicken broth	1	can	reduced sodium fat free	94.55	2.2875	13.481	3.1719999999999997
rice	1	bag	blend	-	-	-	-
chicken tenderloin	4	ounces	cubed	332.2561	23.0084	20.4797	17.554000000000002
vegetable	1	bag	mixed	-	-	-	-
cilantro	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.