Thursday, March 10, 2011

Yellow Chicken Curry with Brown Rice


Yellow Curry Chicken Stir Fry

  • 18 ounces chicken
  • 1 cup brown rice, uncooked
  • ½ cup chicken broth
  • Frozen stir-fry veggies
  • 2 cloves garlic (optional)
  • Yellow curry powder (optional)
  • Trader Joe’s Yellow Curry Sauce
  • Garlic Salt
Cook brown rice according to directions on the bag (or use Trader Joe’s pre-cooked organic brown rice).
Cut chicken into tender size slices and place in a skillet with the chicken broth. Sprinkle garlic salt and yellow curry powder over the chicken and cook on medium heat until the chicken is cooked through.
In a separate skillet, sauté the stir-fry veggies with the garlic. The water should produce enough moisture so that you don’t have to use olive oil, but if necessary, use a small amount of olive oil (1/2 tsp).  
After everything is cooked, mix veggies and chicken and add 4 tbsp of Yellow Curry Sauce and serve over 1 cup of rice.
Servings: 1 Carb, 2 Protein (6 oz, Level 1) or 4 Protein (12 oz, Level 3), 1 Condiment, 1 Vegetable
(Approximately 500 calories for Level 1, 700 for Level 3)

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