Side Pannel
Curried Chicken Stir-Fry
Ingredients List
- 1 tb Oil
- 3/4 lb Boneless; skinless chicken,
- -cut into 1" pieces
- 1 md Onion; sliced, separate
- -into rings
- 1 md Green bell pepper;
- -sliced
- 1 c Chicken broth
- 1 tb Cornstarch
- 1 ts Curry powder
- 1 Tomato; cut into 1/2" wedges
- 1/2 c Raisins
- 3 c Hot cooked rice
Directions
Heat oil in large skillet over medium-high heat until hot. Add chicken,
onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no
longer pink and vegetables are crisp-tender. In small bowl, combine broth,
cornstarch and curry powder. Stir into mixture in skillet. Cook over medium
heat until thickened, stirring constantly. Add tomato and raisins. Cook
until thoroughly heated. Serve chicken mixture over rice.
CALORIES: 370 SODIUM: 260MG
CHOLESTEROL: 55MG FAT: 9G
CARBOHYDRATE: 48G SAT: 2G
onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no
longer pink and vegetables are crisp-tender. In small bowl, combine broth,
cornstarch and curry powder. Stir into mixture in skillet. Cook over medium
heat until thickened, stirring constantly. Add tomato and raisins. Cook
until thoroughly heated. Serve chicken mixture over rice.
CALORIES: 370 SODIUM: 260MG
CHOLESTEROL: 55MG FAT: 9G
CARBOHYDRATE: 48G SAT: 2G
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