Chicken and Vegetable Curry

(1)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

Ingredients

1 1/2
cups uncooked instant rice
1 1/2
cups water
1
cup chicken broth
3
teaspoons curry powder
1
tablespoon cornstarch
2
tablespoons dark brown sugar
1/8
teaspoon ground red pepper (cayenne), if desired
3
boneless, skinless chicken breast halves, cut into bite-sized pieces
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts, thawed, drained*
2
tablespoons water
2
tablespoons soy sauce

Directions

  1. 1 Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
  2. 2 Meanwhile, in small bowl, combine broth, curry powder, cornstarch, brown sugar and ground red pepper; blend with wire whisk until smooth. Set aside.
  3. 3 Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Remove chicken from skillet; set aside.
  4. 4 Reduce heat to medium-high; add vegetables and water to skillet. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir broth mixture; add to skillet, stirring to blend. Cook about 1 minute or until sauce is thickened and chicken is no longer pink.
  5. 5 To serve, fluff rice with fork; spoon onto serving platter. Top with chicken mixture. Sprinkle with soy sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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