Curried Walnut Chicken
Serves: 6
Calorie: 266, Proteins: 15 g, Total Fat: 8 g, Fiber: 2.90 g, Sugar 3 g.
Preparation
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.