Chicken Curry Stir-Fry
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
| 2 | tablespoons |
water
|
|
| 2 | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅓ | cup |
peanuts
|
|
| ⅓ | cup |
chutney
|
* |
| 2 | tablespoons |
coconut
|
*
|
| 2 | tablespoons |
currants
|
|
| 9 | ounces |
mixed vegetables
frozen |
|
| 2 | cups |
long grain and wild rice blend
cooked |
* |
| 1 | each |
sweet red bell peppers
cut into strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
| 3E+1 | ml |
water
|
|
| 1E+1 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 79 | ml |
peanuts
|
|
| 79 | ml |
chutney
|
* |
| 3E+1 | ml |
coconut
|
*
|
| 3E+1 | ml |
currants
|
|
| 260.1 | ml/g |
mixed vegetables
frozen |
|
| 473 | ml |
long grain and wild rice blend
cooked |
* |
| 1 | each |
sweet red bell peppers
cut into strips |
|
Directions
Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap.
Microwave on high 2 minutes.
Add chicken, water, curry powder, salt and pepper; re-cover.
Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.
Add peanuts, chutney, coconut, currants and frozen mixed vegetables; re-cover.
Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender.
Let stand covered.
Prepare rice according to package microwave directions.
To serve, spoon rice onto serving platter; top with chicken mixture.
Garnish with pepper strips.
