| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup minced scallion
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 12 ounces skinless, boneless chicken breast, cut into thin slivers, seasoned with 1 teaspoon curry powder
- Salt and cayenne pepper
- 2 cups broccoli flowerets
- 1 cup chicken broth combined with 2 teaspoons cornstarch
- Fresh lemon juice
- 2 tablespoons minced fresh cilantro
Instructions
- In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 240 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 64 mg |
| Sodium | 506 mg |
Reviews
This recipe is very simple and easy to make. If you don’t have much time, then this will work. However, as far as curry recipes go, it leaves a lot to be desired.
I was looking for a simple curry chicken recipie and this was perfect. It was very easy to make and had fresh ingredients. It turned out so good, my roommate was raving all night. We served it with curry flavored couscous I believe.