Transform leftover cooked chicken into a dish that will delight the senses with color, texture, aroma, and flavor. Lemongrass, Thai red curry paste, and coconut (our heart-healthy recipe uses coconut extract) are the popular Thai ingredients that do the trick.

　　

Ingredients

serves 4, 1 cup chicken mixture and 1/2 cup rice per serving

　　3/4 cup uncooked jasmine rice

　　1 1/2 cups water and 2 cups water, divided use

　　1 stalk lemongrass or 1 teaspoon grated lemon zest

　　2 cups fat-free, low-sodium chicken broth

　　2 cups diced cooked skinless chicken, cooked without salt (3 to 4 ounces)

　　3 ounces snow peas, trimmed and cut into thin strips

　　2 medium green onions, thinly sliced

　　1 tablespoon Thai red curry paste

　　1/2 teaspoon coconut extract

　　

Step 1

Prepare the rice using the package directions, except use 1 1/2 cups water and omit the salt and margarine.

　　

Step 2

Meanwhile, trim and discard about 6 inches from the slender tip end of the lemongrass stalk. Remove the outer layer of the leaves from the bottom part of the stalk. Carefully cut the stalk in half lengthwise. Put in a large saucepan (don’t add the lemon zest yet if using).

　　

Step 3

Add the broth, remaining 2 cups water, and chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium low. Cook, covered, for 6 to 8 minutes, or until the mixture has a lemon flavor. Don’t stir. Discard the lemongrass.

　　

Step 4

Add the remaining ingredients (if you are using lemon zest instead of lemongrass, add it now). Cook for 1 to 2 minutes, or until the snow peas are tender-crisp, stirring occasionally. Serve over the rice.

　　

Cook’s Tip on Lemongrass

Step 5

Lemongrass is an herb that often is used in Thai cooking. Although the outer leaves and tops are too tough and fibrous to eat, they can be cooked to provide lemony flavor and an appealing fragrance without the acidity of fresh lemon. Chop or slice the lower part of the stem, the only edible part, for use in a variety of chicken and seafood dishes.

　　

Cook’s Tip on Thai Red Curry Paste

Step 6

Made of fresh chile peppers, herbs, and spices, Thai red curry paste is very hot and aromatic. The hotter the chile pepper used (Thai bird’s eye is among the hottest), the hotter the chile paste; check the ingredients and make your selection accordingly. Among the many other ingredients that may be included in the paste are cinnamon, coriander seeds, cumin seeds, galangal or fresh ginger, garlic, kaffir lime leaves, lemongrass, onion, shrimp paste, turmeric, and vinegar.

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 206

　　

Step 9

Total Fat: 3.0g

　　

Step 10

Saturated: 1.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 1.0g

　　

Step 14

Cholesterol: 60mg

　　

Step 15

Sodium: 161mg

　　

Step 16

Carbohydrates: 17g

　　

Step 17

Fiber: 1g

　　

Step 18

Sugars: 2g

　　

Step 19

Protein: 24g

　　

Step 20

Dietary Exchanges

　　

Step 21

1 Starch

　　

Step 22

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals