Chicken Curry
- Number of Servings: 4
Ingredients
1 tbsp Chicken Broth18oz Chicken Breast, without skin1/2tsp Salt2cups (240g) Bell Peppers- sliced2tbsp lime juice2tbsp soy sauce, low sodium2tbsp red curry paste2tsps Stevia3/4cup Coconut milk, light
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.
2.Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.
3.Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.
4.Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
Serving Size: 1/4pan
2.Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.
3.Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.
4.Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
Serving Size: 1/4pan
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 7.5 g
- Cholesterol: 74.0 mg
- Sodium: 1,071.1 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.8 g
- Protein: 30.5 g
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