This colorful dish combines the perfect blend of Indian flavors, boasting a richness you typically don't find in simple stir-fry cooking. Scallions and garlic season lean chicken while it's being seared to golden brown, then everything is simmered in a thick curry sauce until tender. And, when added just before serving, bright green peas and cilantro offer a vibrant hue and fresh flavor.
Ingredients:
1 cup brown rice
1 tbsp olive oil
1/2 cup chopped callions
2 cloves garlic, minced
1 lb boneless, skinless chicken breast, cubed
2 tbsp mild or hot curry paste
1 cup low-sodium chicken broth
1/2 cup frozen green peas (do not thaw)
2 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
Instructions:
1. Cook rice according to package directions.
2. Meanwhile, heat oil in a wok or large skillet on medium-high. Add scallions and garlic and cook for 1 minute, stirring frequently. Add chicken and cook for 2 minutes, stirring frequently, until golden brown on all sides. In a small bowl, whisk curry paste into broth. Add curry mixture to wok and bring to a simmer over same heat. Simmer for 2 minutes, until chicken is cooked through. Add peas and cook for 30 seconds, until just tender. Remove from heat, stir in cilantro and season with salt and pepper. Serve chicken mixture over rice.
Serving size - 1 cup chicken mixture and 1/2 cup rice; Calories 337
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