Curried Walnut Chicken
Recipe by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts
- 1/2 cup chopped walnuts
- 1 can fat-free, reduced sodium chicken broth
- 3 Tbs cornstarch
- 1 Tbs curry powder
- 1 lb boneless, skinless chicken breasts, cut into 1-inch (2.5cm) 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 (2.5cm) pieces
- Salt, to taste
- 3 cups hot, cooked, long-grain white rice
- Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.
- In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.
- Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, 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.
Calories from Fat 81 (26%)
Total Fat 9g
Saturated Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Total Carbohydrate 34g
Dietary Fiber 3g
Sugar Alcohols 0g
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