Curried Walnut Chicken

• From: Delicious Living Magazine

Ingredients

• 1/2 cup chopped walnuts

• 1 can fat-free, reduced sodium chicken broth

• 3 Tbs cornstarch

• 1 Tbs curry powder

• 1 lb boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes

• 2 medium carrots, peeled and thinly sliced on the diagonal

• 1 small red bell pepper, seeded and sliced into thin strips

• 4 green onions, cut on the diagonal into 1-inch (2.5cm) pieces

• Salt, to taste

• 3 cups hot, cooked, long-grain white rice

Directions

• Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.
• In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.
• Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, stirring occasionally, 2 minutes.
• Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.