Chicken Curry Stir Fry (No Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 boneless, skinless chicken breasts, sliced into chunks1 med yellow onion, sliced into chunks2 cups broccoli florets1 cup bell peppers (I usually cut up 3 colors and freeze them in 1 cup bags)2 small/medium potatoes, chunked1 cup sugar snap peas~1/2tsp of Creole Seasoning (Tony's)3 tsp Red Curry Powder3 tbsp olive oil
Heat olive oil on high heat, add chicken and brown. I usually throw my onions in during the browning process so that neither of them is over/under cooked. Put bell peppers in next to sautee with 1/2 the curry powder. Let that cook for ~3 min before adding the rest of the vegetables and potatoes. Let them cook for a few minutes, and throw the rest of the seasonings in there. Stir very well, cover, reduce heat and let simmer on low-medium until potatoes are soft (~6 min)
Serving Size: 5 servings
Serving Size: 5 servings
Nutritional Info Amount Per Serving
- Calories: 313.1
- Total Fat: 9.4 g
- Cholesterol: 66.0 mg
- Sodium: 542.9 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.5 g
- Protein: 30.7 g
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