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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 6.7 g
  • Cholesterol: 41.1 mg
  • Sodium: 90.7 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.4 g

View full nutritional breakdown of Chicken & Vegetable Curry Stiry-Fry calories by ingredient
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Chicken & Vegetable Curry Stiry-Fry

Submitted by: KELLYTHEJERK

Introduction

I adapted a recipe I found in a book quite a few years ago for Corn, Chicken and Pepper Kabobs which were marinated in olive oil, curry powder and Lemon Juice. I love the taste and use it in this stir fry as well. I adapted a recipe I found in a book quite a few years ago for Corn, Chicken and Pepper Kabobs which were marinated in olive oil, curry powder and Lemon Juice. I love the taste and use it in this stir fry as well.
Number of Servings: 10

Ingredients

    1/4 C Olive Oil
    1/4 C Lemon Juice
    1 T Curry Powder (or to taste)
    1/2 t Salt
    3-4 boneless, skinless chicken breasts, cut into bite-size pieces
    1 small onion, chopped
    3 celery stalks with tops, chopped
    1 C Orange Bell Pepper, chopped
    1.5 C Broccoli Florets
    1/2 C Frozen Corn Kernels
    1/2 C Frozen Peas
    1-1/2 C Green Beans
    1-1/2 C Carrots, cut

Directions

Cook the chicken in olive oil in a wok or large skillet. Sprinkle with curry powder. When all sides are white, add onions, bell peppers and celery. Stir fry for a couple minutes; add water chestnuts. After a couple more minutes, add broccoli, beans, peas, carrots and corn (or any vegetables you like). Add lemon juice and curry powder to your taste. Spoon over cooked white rice (or brown).

Makes about 10 1 Cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KELLYTHEJERK.






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