Quick & Easy Curry Chicken
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces Chicken Breast (cooked), no skin, roasted 1 cup broccoli slaw (broccoli, carrots, red cabbage), shredded 1 cup, strips or slices Carrots, raw 1 cup Beans, red kidney .5 cup, chopped Onions, raw 2 tsp Garlic 2 tsp Ginger Root 3 tbsp Rice wine vinegar (by AMYCZCOM) 1 tbsp Honey 1 tbsp Argo Cornstarch 1 tsp Curry powder 1 tsp Ginger, ground 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Coleman's Mustard Powder (by KAY-AICH) .5 tsp Paprika .5 tsp Pepper, red or cayenne .5 tsp Pepper, black .5 tsp Salt 1 tbsp Basil 1 tbsp Parsley
Quick & Easy Chicken Curry
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Ingredients:
1 cup leftover chicken, shredded or diced small
1 cup broccoli slaw (available in the produce section)
1 cup shredded carrots
1 can red kidney beans, drained
1/2 white onion, diced small
2 TBS grated fresh ginger
1 TBS minced garlic
3 TBS rice wine vinegar
1 TBS honey
1 TBS corn starch
1 tsp each of curry powder, ground ginger, onion powder, garlic powder, mustard powder, basil, and parsley
1/2 tsp each of paprika, cayenne pepper, black pepper, salt
1 cup water
Directions:
- put parsley and basil in small bowl on the side
- mix water, honey, vinegar, and all dry spices in a small bowl and set aside
- in a large skillet on medium high heat, add a little olive oil, bring it up to temp, then add onions, garlic, and grated ginger
- saute until onions begin to look translucent, stirring constantly
- pour bowl of liquid mix into pan, stirring constantly
- add cornstarch and stir to mix well
- add chicken, broccoli slaw, shredded carrots, and kidney beans, stirring constantly
- reduce heat to medium, cover and let simmer for 5 minutes so it thickens up some
- add parsley and basil, stir well and remove from heat
- serve over white or brown rice
Serves 4
Serving Size: Makes 4 1-cup servings
___________________________
Ingredients:
1 cup leftover chicken, shredded or diced small
1 cup broccoli slaw (available in the produce section)
1 cup shredded carrots
1 can red kidney beans, drained
1/2 white onion, diced small
2 TBS grated fresh ginger
1 TBS minced garlic
3 TBS rice wine vinegar
1 TBS honey
1 TBS corn starch
1 tsp each of curry powder, ground ginger, onion powder, garlic powder, mustard powder, basil, and parsley
1/2 tsp each of paprika, cayenne pepper, black pepper, salt
1 cup water
Directions:
- put parsley and basil in small bowl on the side
- mix water, honey, vinegar, and all dry spices in a small bowl and set aside
- in a large skillet on medium high heat, add a little olive oil, bring it up to temp, then add onions, garlic, and grated ginger
- saute until onions begin to look translucent, stirring constantly
- pour bowl of liquid mix into pan, stirring constantly
- add cornstarch and stir to mix well
- add chicken, broccoli slaw, shredded carrots, and kidney beans, stirring constantly
- reduce heat to medium, cover and let simmer for 5 minutes so it thickens up some
- add parsley and basil, stir well and remove from heat
- serve over white or brown rice
Serves 4
Serving Size: Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 2.5 g
- Cholesterol: 35.1 mg
- Sodium: 568.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.6 g
- Protein: 18.0 g
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