Curried Chicken Cantonese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.4
  • Total Fat: 10.4 g
  • Cholesterol: 136.9 mg
  • Sodium: 806.1 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 56.0 g

View full nutritional breakdown of Curried Chicken Cantonese calories by ingredient
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Serve over brown rice Serve over brown rice
Number of Servings: 4


    *Canola Oil, 2 tbsp (remove)
    Salt, .5 tsp (remove)
    Chicken Breast, no skin, 4 breast, bone and skin removed (remove)
    Onions, raw, .5 cup, chopped (remove)
    Garlic, 1 clove (remove)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    Green Peppers (bell peppers), 1 cup, chopped (remove)
    Curry powder, 1 tbsp (remove)
    Swanson Chicken Broth 99% Fat Free, 2 cup (remove)
    Soy sauce (shoyu), low sodium, 2 tsp (remove)


Prep veggies by dicing the onion, cutting the pepper into slices or squares, and slicing or dicing the celery. Trim chicken of all visible fat and then cube it. Pour oil into a wok or skillet and heat to 375 degrees, or until a drop of water sizzles in the oil. Add chicken and stir-fry until browned. Add onions, garlic, celery, peppers, curry powder, chicken broth, and soy sauce. Stir to combine. When mixture comes to a boil, reduce heat and simmer for 30 min., covered, or until chicken is tender and cooked through.

Serve over brown rice with snow peas mixed in(if you prefer)(rice and peas not calculated with recipe)

Number of Servings: 4

Recipe submitted by SparkPeople user STAYATHOME_JEN.

TAGS:  Poultry |

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