Curried Walnut Chicken

Ingredients

1/2 cup (60g) chopped walnuts

1 can fat-free, reduced sodium chicken broth

3 Tbsp (25g) cornstarch

1 Tbsp (6g) curry powder

1 pound (45g) boneless, skinless chicken breasts, 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

Salt, to taste

3 cups (600g) hot, cooked, long-grain white rice

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, cornstarch 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 chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, 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, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.

Recipe by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.