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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A chicken dish that will satisfy your craving for Indian food. From the Walnut Marketing Board. walnuts, chicken broth, cornstarch, curry powder, chicken breasts, carrots, red bell pepper, green onions, salt, long-grain white rice cvt Ingredients:
1/2 cup chopped walnuts |
14 1/2 ounce fat-free, reduced-sodium chicken broth |
3 tablespoon cornstarch |
1 tablespoon curry powder |
12 ounces cooked chicken breast (5065), net from 1 pound fresh boneless, skinless chicken breasts, cut into 1 inch cubes |
2 medium carrots, peeled and thinly sliced on the diagonal |
1 small red bell pepper, seeded and sliced into thin strips |
4 green onions, cut on the diagonal into 1 inch pieces |
1 salt, to taste |
3 cups (hot) cooked long-grain white rice |
Directions:
1. 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.
2. 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
3. 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.
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