Curry-Almond Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curry-Almond Chicken calories by ingredient
Number of Servings: 4
Ingredients
-
30TBSP Soy Sauce (Low-Sodium)
1 1/2 tsp Cornstarch
1/4 tsp Salt
1 1/2 Chicken Breast (cubed)
1/4 Cup Sherry
1 TBSP Curry powder
2 TBSP Vinegar
1 tsp Sugar
1 tsp Sesame Oil
1 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)
Tips
If you want to serve this over rice. Calories for rice not included in this recipe.
Directions
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.