Green Power Chicken Stir-Fry Green Power Chicken Stir-Fry

Green Power Chicken Stir-Fry | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

This less-saucy version of curried chicken features nutrient-packed broccoli and zucchini. The spicy curry elevates the go-to stir-fry ingredients to luscious new heights.

  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 450 g boneless skinless chicken thighs , cut in 1-inch chunks
  • 2 tablespoons Thai Green Curry Paste (recipe under Method)
  • 1 large zucchini , cut in half lengthwise and cut crosswise in 1/2-inch thick slices
  • 1 head broccoli (about 240 g), stemmed and cut in florets

Method

In large nonstick skillet or wok, heat oil over high heat; working in 2 batches, stir-fry chicken until browned, about 4 minutes per batch. Using slotted spoon, transfer to bowl; cover to keep warm.

In same pan, cook curry paste, 1/4 cup water, zucchini and broccoli, covered, over medium heat until vegetables are tender-crisp, 3 to 5 minutes. Return chicken to pan for last minute of cooking. Serve over rice, noodles or quinoa.

Tip from The Test Kitchen: Don't feel limited to zucchini and broccoli— use whatever veggies you have on hand. Peppers, kale, cauliflower and carrots all work beautifully in this dish.

Get the recipe: Thai Green Curry Paste

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 189 mg
  • Sugars 2 g
  • Protein 24 g
  • Calories 207
  • Total fat 10 g
  • Potassium 660 mg
  • Cholesterol 93 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 16
  • Fibre 0.0
  • Folate 25
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29
  • Vitamin C 80
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Power Chicken Stir-Fry

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