Curried chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 251.2
  • Total Fat: 8.7 g
  • Cholesterol: 82.2 mg
  • Sodium: 891.6 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 34.2 g

View full nutritional breakdown of Curried chicken calories by ingredient
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Number of Servings: 2


    1/3 cup fat-free, less-sodium chicken broth
    3 tablespoons water
    1 1/2 tablespoons fish sauce (or soy sauce)
    1 teaspoon sugar
    1 teaspoon rice vinegar

    Remaining ingredients:
    3/4 pound skinless, boneless chicken breast halves
    2 tablespoons canola oil, divided
    1 1/2 cups vertically sliced onion
    1 tablespoon minced peeled fresh ginger
    1 tablespoon minced garlic
    1 teaspoon Madras curry powder
    Chili flakes

    Extra: 3 cups hot cooked short-grain rice



1. To prepare sauce, combine the first 5 ingredients; set aside.

2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

3. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.

4. Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chile flakes; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Serve over rice.

Number of Servings: 2

Recipe submitted by SparkPeople user LBMILLER74.

TAGS:  Poultry |

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