How To Prepare
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and simmer, uncovered, 15 minutes or until chicken is done. Combine potato flour and water in a small bowl; stir well. Add potato flour mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over brown rice.
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons minced fresh ginger
- 1/4 cup rice vinegar
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoons ground cardamom
- 2 teaspoons chili paste with garlic
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 garlic cloves, minced
- 1 tablespoon canola oil
- 1 cup diced onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 1/2 cup no salt added chicken broth
- 1 tablespoon potato flour
- 2 tablespoons water
- 1/4 cup chopped cilantro
- 4 cups cooked brown rice
Ingredients
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