Indian

Curried Chicken and Veggie Stir Fry is for Dinner.

Curried Chicken and Veggie Stir Fry takes 20 minutes to prepare.

Curried Chicken and Veggie Stir Fry takes 20 minutes to cook.

Curried Chicken and Veggie Stir Fry makes 4 servings.

The ingredients for Curried Chicken and Veggie Stir Fry are:

1lb Purdue 98% Fat Free Thin Sliced Breasts
1 whole Jar Trader Joe's Curry Simmer Sauce
1 Cup baby carrots (sliced or cut carrots would work too)
1 large Green Peppers (bell peppers) chopped,
2 Cups cut broccoli florets and stem pieces
1/2 Cup sliced Mushrooms
1 whole red onion chopped

Here is how you make Curried Chicken and Veggie Stir Fry:

Chop/Prepare VeggiesBoil 2qts of water in a saucepanCook Broccoli pieces for 2-4 minutes in boiling water, strain, set asideHeat large skillet on high for 1-2 minutesSpray with Non-Stick vegetable oil sprayTurn heat to medium high and add carrots, pepper, and onion to pan Season to taste with salt, pepper, and garlic powder and sautee until onions are just translucentRemove vegetables from pan and set asideRespray pan with non-stickAdd Thin sliced chicken breastsBrown 2 minutes on each side, seasoning with salt, pepper, and garlic powederAfter Chicken is browned add vegetables back into pan, including cooked broccoli and mushrooms. Add Jar of Simmer Sauce and 2 table spoons of water.Turn heat to low, simmer for 10 - 12 minutesServe with Brown or Jasmine Rice. Serving Size:?3-5 Servings

The nutritional information for Curried Chicken and Veggie Stir Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.4

• Total Fat: 5.1 g
• Cholesterol: 80.0 mg
• Sodium: 106.0 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 8.1 g
• Protein: 6.5 g

Curried Chicken and Veggie Stir Fry is Indian cuisine.

The dietary needs meet for Curried Chicken and Veggie Stir Fry is Low Fat