Thai Curry Chicken And Vegetables Recipe

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0 votes | 417 views
Servings: 5


Cost per serving $2.03 view details


  1. Heat oil in a large skillet or possibly wok over medium-high heat till warm. Stir in five-spice pwdr, garlic pwdr, ginger, pepper, cayenne, and soy sauce.
  2. Blend well. Add in chicken; cook and stir 5 to 8 min or possibly till coated with seasonings, lightly browned and no longer pink.
  3. Add in chicken broth, curry, vinegar, and coconut lowfat milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 min, stirring occasionally. Add in veggies to skillet, bring to a boil. Cook 3 to 5 min or possibly till veggies are crisp-tender. Serve over rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 407g
Recipe makes 5 servings
Calories 528  
Calories from Fat 181 34%
Total Fat 21.26g 27%
Saturated Fat 13.15g 53%
Trans Fat 0.17g  
Cholesterol 51mg 17%
Sodium 342mg 14%
Potassium 680mg 19%
Total Carbs 56.13g 15%
Dietary Fiber 6.5g 22%
Sugars 3.79g 3%
Protein 28.53g 46%
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