Dinner

Chicken and Vegetable Curry Stiry-Fry is for Dinner.

Chicken and Vegetable Curry Stiry-Fry takes 30 minutes to prepare.

Chicken and Vegetable Curry Stiry-Fry takes 25 minutes to cook.

Chicken and Vegetable Curry Stiry-Fry makes 10 servings.

The ingredients for Chicken and Vegetable Curry Stiry-Fry are:

1/4 C Olive Oil
1/4 C Lemon Juice
1 T Curry Powder (or to taste)
1/2 t Salt
3-4 boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
3 celery stalks with tops, chopped
1 C Orange Bell Pepper, chopped
1.5 C Broccoli Florets
1/2 C Frozen Corn Kernels
1/2 C Frozen Peas
1-1/2 C Green Beans
1-1/2 C Carrots, cut

Here is how you make Chicken and Vegetable Curry Stiry-Fry:

Cook the chicken in olive oil in a wok or large skillet. Sprinkle with curry powder. When all sides are white, add onions, bell peppers and celery. Stir fry for a couple minutes; add water chestnuts. After a couple more minutes, add broccoli, beans, peas, carrots and corn (or any vegetables you like). Add lemon juice and curry powder to your taste. Spoon over cooked white rice (or brown).Makes about 10 1 Cup servings.Number of Servings: 10Recipe submitted by SparkPeople user KELLYTHEJERK.

The nutritional information for Chicken and Vegetable Curry Stiry-Fry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 229.4

• Total Fat: 6.7 g
• Cholesterol: 41.1 mg
• Sodium: 90.7 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 3.1 g
• Protein: 19.4 g