Curried Chicken and Peas
|Whole chicken breast||1 , skinned and boned|
|Orange juice||90 Milliliter (6 Tablespoons)|
|Chopped mushrooms||250 Milliliter (1 Cup)|
|Chopped green peppers||125 Milliliter (1/2 Cup)|
|Chopped scallions||60 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Freshly shelled peas||125 Milliliter (1/2 Cup)|
|Chopped tomatoes||125 Milliliter (1/2 Cup)|
|Lemon juice||5 Milliliter (1 Teaspoon)|
|Tamari||5 Milliliter (1 Teaspoon)|
|Curry||10 Milliliter (2 Teaspoon)|
1.Slice the chicken into thin, small strips.
2.In a skillet, put 30 ml( 2 tablespoons) of orange juiceand heat it.
3.Once heated, put mushrooms in the skillet and allow the ingredients to cook on medium high flame for five minutes.
4.Put green peppers, scallions and garlic in the skillet and cook for 3 minutes.
5.Once done, put peas and tomatoes in the skillet and let them cook for a minute.
6.Transfer the skillet ingredients into another pan.
7.In the first skillet, put the left over orange juice, lemon juice and tamari and cook them all on high flame.
8.Once the ingredients start boiling, put the chicken and curry into the pan and mix constantly.
9.Add the vegetable stock if needed, it will help the chicken to get cooked in 2-3 minutes.
10.See to it that overcooking does not happen.
11.Put vegetables with chicken and turn off the flame, once heated through.
12.Serve hot with rice.
To see if the chicken is cooked well, insert a fork on the thickest part.If the chicken is pale white, it is done.
Calories 237 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 223.6 mg9.3%
Total Carbohydrates 27 g9.1%
Dietary Fiber 7.3 g29.3%
Sugars 13.5 g
Protein 30 g59.3%
Vitamin A 32.9% Vitamin C 195.3%
Calcium 7.4% Iron 17.9%
*Based on a 2000 Calorie diet