Chicken Curry Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Main dish | 6 | Servings | |
INGREDIENTS
| 1 | T | Olive oil, reduced from 1/4 |
| cup in original recipe | ||
| 1/2 | c | Chopped onion |
| 1 | lb | Boneless, skinless chicken |
| breast halves cut into | ||
| 1" cubes | ||
| 2 | T | Water |
| 2 | t | Curry powder |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/3 | c | Peanuts |
| 1/3 | c | Chutney |
| 2 | T | Coconut |
| 2 | T | Currants |
| 1 | Green Giant Harvest Fresh | |
| Frozen Mixed Vegetables | ||
| 9 oz | ||
| 2 | Green Giant Rice Originals | |
| Frozen White 'n Wild Rice | ||
| 10 oz | ||
| OR | ||
| 2 | c | Cooked white and wild rice |
| mixture | ||
| 1 | Red bell pepper, cut into | |
| strips |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 52mg
Sodium: 897mg
Potassium: 479.3mg
Carbohydrates: 23.2g
Fiber: 5.9g
Sugar: 5.1g
Protein: 25.8g