1 lb. skinned, boned chicken breast halves, cut into 1-inch pieces
\n1\/2 lb. skinned, boned chicken thighs, cut into 1-inch pieces
\n2\/3 C. chopped shallots
\n1\/2 C. chopped fresh cilantro
\n1\/4 C. chopped peeled fresh ginger
\n3 T. finely chopped peeled fresh lemon grass
\n1\/2 tsp. salt
\n1\/8 tsp. pepper
\n1 lb. okra pods
\n6 C. hot cooked long-grain rice<\/p>\n
Preheat oven to 325\u00b0.Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325\u00b0 for 45 minutes.Steam the okra, covered, 10 minutes or until crisp-tender.Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2\/3 C. chicken and juices over 1 C. rice; top with 1\/2 C. okra.<\/p>\n
Yield: 6 servings
\nServing Size: 2\/3 C. Chicken & Juice + 1 C. Rice + 1\/2 C. Okra<\/p>\n
Calories: 399
\nFat: 2.8g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. skinned, boned chicken breast halves, cut into 1-inch pieces 1\/2 lb. skinned, boned chicken thighs, cut into 1-inch pieces 2\/3 C. chopped shallots 1\/2 C. chopped fresh cilantro 1\/4 C. chopped peeled fresh ginger 3 T. finely chopped peeled fresh lemon grass 1\/2 tsp. salt 1\/8 tsp. pepper 1 lb. okra pods 6 C. hot cooked long-grain rice Preheat oven to 325\u00b0.Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place…<\/p>\n