- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.7
- Total Fat: 1.8 g
- Cholesterol: 32.9 mg
- Sodium: 270.7 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.6 g
- Protein: 14.6 g
Lemongrass-Curry-Chili Chicken Stir-frySubmitted by: ABRIESAC
IntroductionOffers many possibilities for vegetables and makes for a colorful plate! Offers many possibilities for vegetables and makes for a colorful plate!
1 lb. boneless, skinless chicken breasts, diced
1/2 medium yellow bell pepper, diced
1/2 medium red bell pepper, diced
1/2 medium orange bell pepper, diced
4 oz portabella mushrooms, diced (1 large cap)
1/2 medium onion, diced (red works well)
1 tsp curry powder
1 tsp lemongrass
1 tsp chili powder
1 tsp basil
1 tsp ground ginger
4 garlic cloves, crushed (or 1 tsp garlic powder)
1 Tbsp toasted sesame seeds
Olive Oil cooking spray
2 Tbsp water
1 package (8 oz) bean threads or rice noodles
3 Tbsp Teriyaki Sauce
Mix spices, except for crushed garlic and sesame seeds, in a small bowl. Set aside.
In a wok, spray Olive Oil. Heat. Add garlic cloves. Stir. Add Teriyaki Sauce; stir. Add spices. Stir. Add diced chicken; brown. Add softened noodles. If needed, add 2 Tbsp water. Add vegetables and sesame seeds, stirring until done and noodles are thoroughly coated with sauce.
Makes 8 servings.
*Note: bean threads add a bit of moisture, so add water to taste (if you prefer saucier stir-fry).
Number of Servings: 8
Recipe submitted by SparkPeople user ABRIESAC.