Chicken-Curry Stir-Fry
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Ingredients continued... |
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 four servings.
Nutrition facts per serving:
Calories: 430
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 83mg
Protein: 24g
Total Carbohydrate: 66g
Dietary Fiber: 5g
Sodium: 394mg
See also:
Chicken Chili Monterey
Home Made Chicken Broth
Chicken Tortellini Soup
Chicken Satay Skewers
Herb Roasted Chicken
Chicken Chili
BellyBytes.com: Healthy Chicken Recipes
