Peanut Chicken and Cauliflower Curry Stir-Fry for Two
Serve with: Basmati Rice
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 506 |
| pro | 43 g |
| total fat | 26 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 7 g |
| chol | 78 mg |
| sodium | 860 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 22% |
| vit A | 108% |
| vit C | 168% |
| folate | 47% |
Suggested Recipes
-
2 boneless skinless chicken breasts
1 tbsp (15 mL) vegetable oil
1 each onion and carrot, sliced
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) mild Indian or Thai curry paste
1-1/2 cups (375 mL) cauliflower florets
1 cup (250 mL) chopped green beans
Half sweet red pepper, sliced
1 cup (250 mL) chicken stock
2 tbsp (25 mL) smooth peanut butter
1/4 tsp (1 mL) salt
2 tbsp (25 mL) each chopped peanuts and fresh coriander
Preparation:
Cut chicken into thin strips. In wok or large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.
Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes. Add curry paste; cook, stirring, for 30 seconds. Add cauliflower, beans and red pepper; cook for 2 minutes.
Return chicken to pan. Stir in stock, peanut butter and salt ; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes. Sprinkle with peanuts and coriander.
Additional Information
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Substitution: Use 4 boneless skinless chicken thighs, 1 pork tenderloin or 2 boneless pork chops instead of the chicken breasts.
Tips: Vary the vegetables and try yellow pepper and broccoli florets instead of the red pepper and cauliflower.
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