Curry-Almond Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
30TBSP Soy Sauce (Low-Sodium)1 1/2 tsp Cornstarch1/4 tsp Salt1 1/2 Chicken Breast (cubed)1/4 Cup Sherry1 TBSP Curry powder2 TBSP Vinegar1 tsp Sugar1 tsp Sesame Oil1 TBSP Vegetable Oil 1/2 Green Bell Peppers (thinly sliced)1 Red Bell Pepper (thinly sliced) 1 Yellow Bell Pepper (thinly sliced)1 Orange Bell Pepper (thinly sliced)1 Yellow Onion (thinly sliced)3 Garlic Cloves (minced)8oz Mushrooms (sliced)1 tsp Ginger Root (peeled & shredded)1/4 Cup Almonds (slivered)
1.. Combine 1 TBSP soy sauce, 1/2 tsp cornstarch & salt. Add chicken & marinate for 30 minutes.
2. Combine remaining 2 TBSPs soy sauce, remaining 1 tsp cornstarch, sherry & next 4 ingredients in a small bowl. Stir well & set aside.
3. Heat wok to 375 & add vegetable oil, garlic, ginger root, bell peppers & onion. Stir fry for 3 minutes.
4. Add chicken mixture. Stir fry until chicken is cooked & no longer pink.
5. Add sherry mixture & almonds then stir fry for minute or until sauce is thickened.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user NOMOREGODDESS.
2. Combine remaining 2 TBSPs soy sauce, remaining 1 tsp cornstarch, sherry & next 4 ingredients in a small bowl. Stir well & set aside.
3. Heat wok to 375 & add vegetable oil, garlic, ginger root, bell peppers & onion. Stir fry for 3 minutes.
4. Add chicken mixture. Stir fry until chicken is cooked & no longer pink.
5. Add sherry mixture & almonds then stir fry for minute or until sauce is thickened.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user NOMOREGODDESS.
Nutritional Info Amount Per Serving
- Calories: 289.2
- Total Fat: 9.9 g
- Cholesterol: 51.3 mg
- Sodium: 1,007.8 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.4 g
- Protein: 26.3 g
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