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Curried Chicken Oriental

Healthycooking's picture
Ingredients
  Low sodium soy sauce 1 1⁄2 Tablespoon
  Dry sherry 1 1⁄2 Tablespoon
  Grated peeled ginger root 1 Teaspoon
  Minced garlic 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Skinless boneless chicken breast halves 12 Ounce, cut into thin strips (3 Pieces, 4 Ounce Each)
  Snow pea pods 2 Ounce (Fresh)
  Vegetable cooking spray 1
  Peanut oil 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Julienned green pepper 1⁄3 Cup (5.33 tbs)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Canned pineapple chunks in juice 8 Ounce, drained (1 Can)
  Unsalted dry roasted peanuts 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Cornstarch 1 1⁄2 Tablespoon
  Canned low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Cooked long grain rice 2 Cup (32 tbs), cooked without salt / fat
Directions

Combine first 5 ingredients in a small bowl; stir well.
Add chicken, and toss well.
Cover and marinate in refrigerator 4 hours, stirring occasionally.
Wash snow peas; trim ends, and remove strings.
Set aside.
Coat a wok with cooking spray; heat at medium-high (375°) until hot.
Drizzle oil around top of wok, Coating sides; heat at medium-high 1 minute.
Add chicken and marinade; stir-fry 3 to 4 minutes or until chicken is lightly browned.
Remove chicken from wok, and pat chicken dry with paper towels; Set aside.
Add 1/2 cup water to wok, stirring to de-glaze pan.
Add carrot, and stir-fry 2 minutes.
Add green pepper and green onions; stir-fry 2 minutes.
Add snow peas and mushrooms; stir-fry 1 minute.
Add chicken, pineapple, peanuts, and curry powder; toss well.
Combine cornstarch and chicken broth, stirring until mixture is smooth.
Add cornstarch mixture to wok; cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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