Tested till perfect Peanut Chicken and Cauliflower Curry Stir-Fry for Two
Photography by Matthew Kimura

Peanut Chicken and Cauliflower Curry Stir-Fry for Two

Serve with: Basmati Rice

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2

Ingredients

  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, sliced
  • 1 1carrotcarrots, sliced
  • 3 3clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 tbsp 1tbspmild Indian curry paste or Thai curry paste
  • 1-1/2 cups 1-1/2cupscauliflower floretcauliflower florets
  • 1 cup 1cupchopped green beangreen beans
  • 1/2 1/2sweet red peppersweet red peppers, sliced
  • 1 cup 1cupchicken stock
  • 2 tbsp 2tbspsmooth peanut butter
  • 1/4 tsp 1/4tspsalt
  • 2 tbsp 2tbspchopped peanutpeanuts
  • 2 tbsp 2tbspfresh coriander
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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 :

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.

Nutritional Information Per serving: about

cal 506 pro 43g total fat 26g sat. fat 4g
carb 27g fibre 7g chol 78mg sodium 860mg

% RDI:

calcium 10 iron 22 vit A 108 vit C 168
folate 47
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