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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 19.5
  • Total Fat: 0.2 g
  • Cholesterol: 10.3 mg
  • Sodium: 11.5 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Curry Chicken calories by ingredient
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Curry Chicken

Submitted by: LIVEN2BPINK

Introduction

A hint of curry...a meal in one Low Fat Stir Fry A hint of curry...a meal in one Low Fat Stir Fry
Number of Servings: 4

Ingredients

    1 T cornstarch
    2 t Curry Powder
    1/8 t crushed red pepper flakes
    1 cup reduced low sodium low fat chichen broth
    1 T low sodium Soy Sauce
    1 pound chicken breasts cut into cubes
    2 t canola oil divided
    1 cup sliced fresh carrots
    2 garlic cloves minced
    3 cups fresh broccoli florets
    4 green onions thinly sliced

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Directions

Step 1
Combine cornstarch, curry, and red pepper flackes. Stir in broth and and soy sauce until smooth, set aside Have all foods prepped.
Step 2
In a large slilllet or wok stir fry cut up chicken in 1 T oil for 5 to 6 min or until no longer pink remove and keep warm
Step 3
In the same pan stir fry carrots and garlic in remainng oil for 1 min
Stir in broccoli and cook 2 min longer. Add oinions cook 1-2 min longer
Step 4
Stir broth mixture and stir into veggies. Bring to boil and stir for 2 min until thick. Return chicken to pan and heat through
4 servings
1 cup equals 194 calories
5 grams of fat
389 sodium
10 carbs
3 fiber
26 protein

Number of Servings: 4

Recipe submitted by SparkPeople user LIVEN2BPINK.






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