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| Curried Chicken Stir-Fry Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
1 tablespoon oil
3/4 lb boneless; skinless chicken, cut int
1 medium onion; sliced, separate into rin
1 medium green bell pepper; sliced
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon curry powder
1 tomato; cut into 1/2 wedges
1/2 cup raisins
3 cup hot cooked rice
Cooking Directions:
Heat oil in large skillet over medium-high heat until hot. Add chicken, onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no longer pink and vegetables are crisp-tender. In small bowl, combine broth, cornstarch and curry powder. Stir into mixture in skillet. Cook over medium heat until thickened, stirring constantly. Add tomato and raisins. Cook until thoroughly heated. Serve chicken mixture over rice.
CALORIES: 370 SODIUM: 260MG
CHOLESTEROL: 55MG FAT: 9G
CARBOHYDRATE: 48G SAT: 2G
From , a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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