Directions:
- Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and Curry powder. Set aside and reserve.
- Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes
- Stir in Curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken-Curry mixture and walnuts, dividing equally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.99 Kcal (1147 kJ) | ||
| Calories from fat | 122.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 9% | |
| Sodium | 406.31mg | 17% | |
| Potassium | 443.8mg | 9% | |
| Total Carbs | 20.37g | 7% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 18.84g | 38% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 11mg | 61% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 141.47 Kcal (592 kJ) | ||
| Calories from fat | 63.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 21% | |
|---|---|---|---|
| Cholesterol | 13.17mg | 9% | |
| Sodium | 209.78mg | 17% | |
| Potassium | 229.14mg | 9% | |
| Total Carbs | 10.52g | 7% | |
| Sugars | 1.89g | 15% | |
| Dietary Fiber | 1.1g | 9% | |
| Protein | 9.73g | 38% | |
| Vitamin C | 11.9mg | 38% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 5.7mg | 61% | |
| Calcium | 42mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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