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Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 6 servings
Ingredients
1/2 cup (60g) chopped walnuts
1 can fat-free, reduced sodium chicken broth
3 Tbs (25g) cornstarch
1 Tbs (6g) curry powder
1 lb (45g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) 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 (2.5cm) pieces
Salt, to taste
3 cups (600g) hot, cooked, long-grain white rice
Directions
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.
In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.
Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, 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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
