Chicken Curry Stir-Fry
Low Sodium Recipe
You can make this Chicken Curry Stir-Fry dish as spicy as desired by adding more or less jalapeno or serrano pepper.
2/3 cup fat free milk
2 tablespoons snipped fresh cilantro
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon curry powder
1/2 teaspoon coconut flavoring (optional)
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
12 ounces skinless, boneless chicken breast halves
Nonstick cooking spray
1 large green sweet pepper, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
1 fresh jalapeno or serrano chile pepper, seeded and finely chopped
1 cup sliced fresh shitake mushrooms (stems removed)
3 green onions, cut into 1-inch pieces
2 teaspoons peanut oil
>3 cups hot cooked Chinese egg noodles or rice
Fresh cilantro (optional)
For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.
Cut the chicken into bite-size strips; set aside.
Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for two minutes. Add mushrooms and green onions; stir-fry about two minutes more or until vegetables are crisp-tender. Remove from wok.
Add the oil to hot wok. Add chicken; stir-fry for two to three minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook and stir about one minute more or until heated through. Serve immediately with noodles or rice. If desired, garnish with cilantro.
Recipe makes 4 servings
Calories: 430; Total Fat: 7g; Saturated fat: 1g; Cholesterol: 83mg; Protein: 24g; Carbohydrates: 66g; Fiber: 5g; Sodium: 394mg