4 skinless, boneless chicken breast halves
1 (10 ounce) package yellow curry mix
1 tablespoon balsamic vinegar
1 (5 ounce) can diced green chile peppers, drained
1/4 cup sliced fresh green onions
9 seitan noodles, cut into 1/4 inch cubes
2 tablespoons cornstarch
1/2 cup hot water
Preheat oven broiler with foil.
Place chicken breasts in a single layer in a large ovenproof dish. Pour curry mix and vinegar over chicken breasts and sprinkle with green onions. Wipe remaining balsamic vinegar over chicken.
Place seitan noodles on bottom of big bowl. Spoon curry mixture on top. Sprinkle cornstarch over chicken, pink side up. Mix green chiles, green onions, tomatoes, pepper and garlic slices over chicken.
Top with taco shells. Sprinkle with cornstarch. Pour hot water at bottom of bowl on top. Cover and broil 10 minutes, until chicken is no longer pink and rolls appear crisp.
Made it the first time as written. There are a lot of ingredients that I did not know my husband would like. I made it with only one packet of dried chicken. I cooked it at 350 for 15 minutes. The second time, I cooked it at 375 for 15 minutes. The 3 cups of chicken stock did not change anything. I used a corn cob oven and the chicken was cooked and turned out perfectly. My husband said he did not even know it was rice.
Made this with leftover shredded chicken, brown rice and cornflakes, and it was delicious. The chicken was marinated overnight and the chicken was great for something different than normal. I used my food processor to chop/slice the vegetables, and I didn't have to use as much butter because the shredded veggies were so easy to throw together. I could see using a little less cumin because the shredded carrots were a little bland, and I didn't want to overwhelm my soup with unnecessary spices. I'd definitely make it again -- possibly less of the chicken and more of the cornflakes. My husband loved it!
This is a fabulous recipe - and not hard! I didn't have any chicken, so I substituted corn and it turned out great. I didn't have any beer, so just used stock. You can dress it up however you like (I used a chunky spoon and a knife) But it was still worth cooking the chicken in the oil and butter. It's a great all around recipe, and I'll definitely be using it in the future.
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