CURRY STIR FRY CHICKEN RECIPES

Name: Make This Healthy Chicken Curry Stir-fry In 25 Minutes
Total time: 25 min
Yield: Serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces; 2 teaspoons curry powder; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 1 tablespoon olive oil; 3 cups broccoli florets with stalks attached (from 1 large head); 2 cups vertically sliced red onion; 1 red bell pepper, seeded and cut into strips; 1 yellow bell pepper, seeded and cut into strips; 2 garlic cloves, minced; 1/2 cup unsalted chicken stock; 2 tablespoons fresh lime juice; 2 teaspoons lower-sodium soy sauce; 2 cups cooked brown rice

MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY IN 25 MINUTES ...

Make This Healthy Chicken Curry Stir-fry In 25 Minutes ... image

Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the whole meal is ready fast. Serve topped with a dollop of plain yogurt and mango chutney.

Provided by Laura Poythress

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
3 cups broccoli florets with stalks attached (from 1 large head)
2 cups vertically sliced red onion
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
2 garlic cloves, minced
1/2 cup unsalted chicken stock
2 tablespoons fresh lime juice
2 teaspoons lower-sodium soy sauce
2 cups cooked brown rice

Steps:

Toss together chicken, curry powder, salt, and cayenne in a large bowl. Heat oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using tongs, transfer chicken to a medium bowl. Add broccoli, onion, peppers, and garlic to skillet; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken stock; cover and cook until broccoli is crisp-tender, about 4 minutes. Add chicken, lime juice, and soy sauce; stir until heated through, about 1 minute. To serve, place 1/2 cup rice in each of 4 shallow bowls, and top with about 1 1/2 cups chicken mixture.

Nutrition Facts : Calories 442, CarbohydrateContent 43 g, FatContent 13 g, FiberContent 6 g, ProteinContent 42 g, SaturatedFatContent 3 g, SodiumContent 532 mg, SugarContent 7 g, UnsaturatedFatContent 8 g

CURRY CHICKEN AND VEGETABLES RECIPE: HOW TO MAKE IT

Curry Chicken and Vegetables Recipe: How to Make It image

A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

Steps:

In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

Nutrition Facts : Calories 194 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 389mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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