Simple Curry Chicken with Brown Rice
- Number of Servings: 4
Ingredients
3/4-1 lb chicken, cubed (baked, broiled, grilled - leftovers are great)1 tbsp rice flour8 oz light soy milk (original or vanilla)2 tbsp curry powder1/2 cup peas (canned or frozen)1/2 cup chick peas1 cup (or small can) mushrooms1/2 cup onion, chopped1 clove of garlic (or 1/2 tsp)1 tbsp olive oil or cooking spray2 cups brown rice
Start the rice first. Either instant or standard type. Microwave, boil, or use a rice cooker. Rice should be finished first and allowed to set.
Prep chicken - if raw, cook by baking, broiling, or grilling, with little seasoning.
If you have leftover cooked chicken that will be perfect. Cube chicken and set aside.
In a wok, heat olive oil and cook onions and garlic until golden.
Add peas, chick peas, mushrooms, curry powder, and chicken. Cook for 5 min, making sure everything is well coated.
Mix together rice flour and soy milk, add to wok.
Simmer on medium to medium high heat for 10 min.
Serve over brown rice and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LAZRIA.
Prep chicken - if raw, cook by baking, broiling, or grilling, with little seasoning.
If you have leftover cooked chicken that will be perfect. Cube chicken and set aside.
In a wok, heat olive oil and cook onions and garlic until golden.
Add peas, chick peas, mushrooms, curry powder, and chicken. Cook for 5 min, making sure everything is well coated.
Mix together rice flour and soy milk, add to wok.
Simmer on medium to medium high heat for 10 min.
Serve over brown rice and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user LAZRIA.
Nutritional Info Amount Per Serving
- Calories: 332.0
- Total Fat: 8.7 g
- Cholesterol: 57.4 mg
- Sodium: 337.7 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.3 g
- Protein: 23.1 g
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