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Thursday, December 17, 2009

Tupperware Tupperwave Stack Cooker Chicken and Rice Recipe

Here is a great recipe by Tupperware Chef Stuart that utilizes your Tupperware Tupperwave Stack Cooker. This Asian-Style Chicken and Rice Recipe will make 4 delicious servings.

For the ¾-Qt./700 mL Casserole Cover

½ cup panko breadcrumbs
½ tsp. garlic powder
1 tsp. extra virgin olive oil
2 chicken breasts, cut into ½” cubes
low sodium soy sauce

For the Colander

¼ cup frozen sweet corn
½ cup frozen peas

For the 3-Qt./2.8 L Casserole

1 cup water
1 cup low sodium chicken stock
1 cup brown rice
pinch of salt

Using a Saucy Silicone Spatula, combine breadcrumbs and garlic powder In a 6-cup/1.4 L Wonderlier® Bowl. Wash and pat chicken dry and add to mixture, tossing until well coated. Place in the ¾-Qt./700 mL Casserole Cover and set aside. Place frozen sweet corn and peas in the Colander and set aside. Put all rice ingredients into the 3-Qt./2.8 L Casserole. Cover rice mixture with 1 ¾-Qt/1.7 L Casserole, place in microwave and cook for 21 minutes. Remove from microwave, remove 1 ¾-Qt./1.7 L Casserole from top and replace with corn and peas in colander, and then breadcrumb chicken in ¾-Qt./700 mL Casserole Cover on top. Place that in the microwave for an additional 7 minutes or until everything is cooked.

Place all ingredients into 3-Qt./2.8 L Casserole with enough soy sauce for taste and mix using a Saucy Silicone Spatula. Serve on a Microwave Luncheon Plate.


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