Health Recipes
Curried Walnut Chicken
Ingredients
- 1/2 cup (60g) chopped California walnuts
- 1 can fat-free, reduced sodium chicken broth
- 3 Tbsp (25g) potato starch
- 1 Tbsp (6g) curry powder
- 1 pound (45g) yeast-free soy chunks or firm tofu cut into 1-inch (2.5cm) cubes
- 2 medium carrots, peeled and thinly sliced on the diagonal
- 1 small red bell pepper, seeded and sliced into thin strips
- 4 green onions cut on the diagonal into 1-inch (2.5cm) pieces
- Sea salt, or Bragg Liquid Amino to taste
- 3 cups (600g) hot, cooked, basmati or brown rice
serves 6
Directions
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it's time to serve. In a medium bowl, whisk together broth, potato starch and curry powder. Set aside and reserve.
Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add soy food and saute, stirring occasionally, until soy/tofu is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; saute, stirring occasionally, 2 minutes.
Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, soy is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with sea salt or Bragg Liquid Amino. Spoon rice into individual warm serving bowls; top with soy/tofu curry mixture and walnuts, dividing equally.
Nutrition Facts
- Calories: 292
- Fat: 8g
- % fat calories: 24%
- Cholesterol: 44mg
- Carbohydrate: 33g
- Protein: 23g
- Fiber: 3g
- Sodium: 188mg