Ingredients
- 1 tablespoon olive oi
- 1 medium onion, chopped
- 1 cup fat-free, reduced-sodium chicken broth, divided
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 teaspoons mild curry powder, or to taste
- 1/4 teaspoon black pepper
- 4 tablespoons salted, roasted peanuts, coarsely chopped
- 2 tablespoons soy sauce (I use Maggi seasoning instead)
- 1 tablespoon cornstarch
- 2 cups small cauliflower and/or broccoli florets
- 1 cup coarsely diced red bell pepper
- 2 cups cooked brown rice
How to Make
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Step 1: Heat oil and 1 tablespoon chicken broth in a large nonstick skillet; add onion and cook until soft, about 5 minutes.
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Step 2: Push the onion to one side of the pan; add chicken, curry powder and pepper and cook until chicken is white all the way around; about 8 minutes.
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Step 3: Dissolve cornstarch in soy sauce; add mixture to pan along with remaining chicken broth.
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Step 4: Add broccoli/cauliflower and red pepper and cook an additional 5 minutes, stirring occasionally.
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Step 5: Add peanuts and cook until chicken is completely done, about 2-3 minutes.
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Step 6: Serve over 1/4 cup brown rice.
We hope you enjoy this recipe!
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