Lemongrass-Curry-Chili Chicken Stir-fry

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.7

Total Fat: 1.8 g
Cholesterol: 32.9 mg
Sodium: 270.7 mg
Total Carbs: 29.5 g
Dietary Fiber: 1.6 g
Protein: 14.6 g

View full nutritional breakdown of Lemongrass-Curry-Chili Chicken Stir-fry calories by ingredient

Introduction

Offers many possibilities for vegetables and makes for a colorful plate! Offers many possibilities for vegetables and makes for a colorful plate!

Minutes to Prepare: 20

Minutes to Cook: 10

Number of Servings: 8

Ingredients

1 lb. boneless, skinless chicken breasts, diced

1/2 medium yellow bell pepper, diced

1/2 medium red bell pepper, diced

1/2 medium orange bell pepper, diced

4 oz portabella mushrooms, diced (1 large cap)

1/2 medium onion, diced (red works well)

1 tsp curry powder

1 tsp lemongrass

1 tsp chili powder

1 tsp basil

1 tsp ground ginger

4 garlic cloves, crushed (or 1 tsp garlic powder)

1 Tbsp toasted sesame seeds

Olive Oil cooking spray

2 Tbsp water

1 package (8 oz) bean threads or rice noodles

3 Tbsp Teriyaki Sauce

Directions

Start water boiling for bean threads or rice noodles according to package; set aside (rice noodles work really well, though recipe was calculated using bean threads).

Mix spices, except for crushed garlic and sesame seeds, in a small bowl. Set aside.

In a wok, spray Olive Oil. Heat. Add garlic cloves. Stir. Add Teriyaki Sauce; stir. Add spices. Stir. Add diced chicken; brown. Add softened noodles. If needed, add 2 Tbsp water. Add vegetables and sesame seeds, stirring until done and noodles are thoroughly coated with sauce.

Makes 8 servings.

*Note: bean threads add a bit of moisture, so add water to taste (if you prefer saucier stir-fry).

Number of Servings: 8

Recipe submitted by SparkPeople user ABRIESAC.