Singapore Chicken
Created by Felix4067 on January 28, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #4386
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.
Nutritional Facts
- Serving Size: 1 (435.7 g)
- Calories 471.6
- Total Fat - 23 g
- Saturated Fat - 7.6 g
- Cholesterol - 81.6 mg
- Sodium - 7551.1 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 4.5 g
- Sugars - 3 g
- Protein - 32.3 g
- Calcium - 80.1 mg
- Iron - 2.9 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.2 mg