Curry Chicken, Elaine's
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.2
- Total Fat: 7.7 g
- Cholesterol: 10.3 mg
- Sodium: 412.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.8 g
- Protein: 7.3 g
View full nutritional breakdown of Curry Chicken, Elaine's calories by ingredient
Introduction
Tasty, low fat mild curry dish.Tasty, low fat mild curry dish.
Number of Servings: 4
Ingredients
-
Sauce
1 tbsp. corn starch
1 tsp curry powder
1/8 tsp crushed red pepper flakes
1 c. low fat chicken broth
1 tbsp. soya sauce
1 tbsp. honey (optional)
1 lb. chicken breast, cubed
2 tbsp. canola oil, divided
3 large garlic cloves, crushed
1/4 c. diced raw onion
1 1/2 c. raw carrots, sliced
3 cups raw broccoli florets
Directions
Combine cornstarch, curry, and red pepper flakes. Stir in broth, soya sauce and honey. Set aside.
Prep all raw vegetables, carrots, brocolli, garlic, and onion.
In large heated sauce pan, cook cubed chicken in 1 tbsp. oil until browned. Remove from pan and keep warm.
In same sauce pan, add onions and garlic, saute. Add carrots cook for 2 min and add broccoli, cooking an additonal 2 minutes.
Add sauce. Bring to boil and stir for 2 minutes until sauce thickens. Return chicken to pan and heat through. 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.
Prep all raw vegetables, carrots, brocolli, garlic, and onion.
In large heated sauce pan, cook cubed chicken in 1 tbsp. oil until browned. Remove from pan and keep warm.
In same sauce pan, add onions and garlic, saute. Add carrots cook for 2 min and add broccoli, cooking an additonal 2 minutes.
Add sauce. Bring to boil and stir for 2 minutes until sauce thickens. Return chicken to pan and heat through. 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.