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Chicken Curry With Peas

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  Chicken breasts 2 , skinned and boned
  Orange juice 6 Tablespoon
  Mushrooms 1 Cup (16 tbs)
  Red peppers 1⁄2 Cup (8 tbs)
  Chopped scallions/Chopped green onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), crushed
  Shelled peas 1⁄2 Cup (8 tbs)
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Tamari soy sauce 1 Teaspoon
  Curry powder 2 Teaspoon

Cut chicken into small strips. Put 2 tablespoons of orange juice into wok. Add mushrooms when hot and cook over medium heat for 5 minutes. Add peppers, onions and garlic. Cook about 3 minutes. Add peas and tomatoes and cook another minute. Transfer to another skillet.
Pour lemon juice, remaining orange juice and soy sauce in wok and heat to high. When steaming, add chicken and curry, stirring constantly. If necessary add some liquid from vegetables. Chicken will cook fast. Chicken is done when center is white, not pink. When it is barely done, add the vegetables back to the wok with the chicken, stirring constantly. When vegetables are the proper temperature, it is ready to serve!

Recipe Summary

Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Curry Chicken With Peas

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Nutrition Rank

Nutrition Facts

Serving size

Calories 295 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.77 g3.8%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 264.9 mg11%

Total Carbohydrates 21 g6.9%

Dietary Fiber 5.8 g23.2%

Sugars 9.9 g

Protein 46 g91.1%

Vitamin A 42.4% Vitamin C 163.7%

Calcium 8% Iron 23.1%

*Based on a 2000 Calorie diet

Chicken Curry With Peas Recipe Video, Curry Chicken With Peas