Curry-Orange Chicken

recipe
Add easy orange flavor to chicken breast tenders by cooking the chicken in a mixture of bell peppers, garlic, orange marmalade and curry powder.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 323
Caloriesfromfat 9 %
Fat 3.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.6 g
Carbohydrate 47.1 g
Fiber 1.7 g
Cholesterol 49 mg
Iron 0.0 mg
Sodium 81 mg
Calcium 0.0 mg

Ingredients

2 cups uncooked instant rice
3/4 pound chicken breast tenders
2 tablespoons all-purpose flour
Cooking spray
1 teaspoon vegetable oil
2 medium-size green bell peppers, cut into strips
1 tablespoon minced garlic
1/2 cup low-sodium chicken broth
1/3 cup low-sugar orange marmalade
1 teaspoon curry powder

Preparation

1. Cook rice according to package directions, omitting salt and fat.

2. While rice cooks, combine chicken and flour in a zip-top plastic bag. Seal bag, and shake gently to coat chicken.

3. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips and garlic; cook, stirring constantly, 1 minute. Add chicken, and cook, stirring constantly, 6 minutes or until chicken is lightly browned. Add broth, marmalade, and curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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