Quick Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups jasmine rice1 bag (12 ounces) frozen stir-fry vegetables 12 ounces cooked chicken breast meat, chopped or shredded1 cup jarred yellow curry saucechopped cilantro for garnish (optional)
Prepare the jasmine rice according to package directions and set aside.
Prepare the frozen vegetables according to package directions.
Place a medium saucepan over medium heat and add the chicken and vegetables. Stir in the curry sauce and heat until the sauce starts to simmer.
Remove from heat.
Divide the rice among four plates, then top with the chicken and vegetables.
Portion size: 1/2 cup rice, plus 1 cup meat and veggies
Photos by Whitmeyer Photography.
Prepare the frozen vegetables according to package directions.
Place a medium saucepan over medium heat and add the chicken and vegetables. Stir in the curry sauce and heat until the sauce starts to simmer.
Remove from heat.
Divide the rice among four plates, then top with the chicken and vegetables.
Portion size: 1/2 cup rice, plus 1 cup meat and veggies
Photos by Whitmeyer Photography.
Nutritional Info Amount Per Serving
- Calories: 322.9
- Total Fat: 9.7 g
- Cholesterol: 52.6 mg
- Sodium: 880.5 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.0 g
- Protein: 24.8 g
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