Peanut Chicken and Cauliflower Curry Stir-Fry for Two

Peanut Chicken and Cauliflower Curry Stir-Fry for Two Author: Canadian Living Credits: Peanut Chicken and Cauliflower Curry Stir-Fry for Two

Serve with: Basmati Rice

  • Portion size 2 servings

Ingredients

  • 2 boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1 carrot sliced
  • 3 clove garlic minced
  • 1 tablespoon minced gingerroot
  • 1 tablespoon mild Indian curry paste
  • 1 tablespoon Thai curry paste
  • 1 1/2 cup cauliflower floret
  • 1 cup chopped green bean
  • 1/2 sweet red pepper sliced
  • 1 cup chicken stock
  • 2 tablespoons smooth peanut butter
  • 1/4 teaspoon salt
  • 2 tablespoons chopped peanut
  • 2 tablespoons fresh coriander

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 860 mg
  • Protein 43 g
  • Calories 506.0
  • Total fat 26 g
  • Cholesterol 78 mg
  • Saturated fat 4 g
  • Total carbohydrate 27 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 108.0
  • Vitamin C 168.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Chicken and Cauliflower Curry Stir-Fry for Two