Curried Walnut Chicken
Source of Recipe
nikibone.com
List of Ingredients
1/2 cup chopped walnuts
1 14 1/2 ounce)can fat free, reduced sodium chicken broth
3 tablespoons cornstarch
1 tablespoon curry powder
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1 inch pieces
salt to taste
3 cups hot, cooked long grain white rice
Recipe
Heat walnuts in a dry skillet over medium high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve. Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes. Stir in curry mixture and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally. Serves 6.
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