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Orange Curry Chicken
1 lb boneless skinless chicken breast
Salt and black pepper for seasoning
Olive oil spray
1 cup frozen chopped onions
2 teaspoons bottled chopped ginger
2 teaspoons bottled crushed garlic |
2 teaspoons whole mustard seeds
1 tablespoon curry powder
2-3 bottled or canned jalapenos, chopped
1/4 cup orange juice concentrate, thawed
Garnish: fresh chopped cilantro |
Cut the chicken into small pieces. Season with salt and
pepper. Lightly coat a non-stick skillet with olive oil spray and heat
for 2 minutes over high heat. Stir fry the chicken for 3-4 minutes or until
cooked through. Reduce heat to medium, add the onion, garlic, ginger, mustard
seeds, curry powder, and jalapenos. Cook for 2-3 minutes until the onions
are soft. Pour in the orange juice concentrate and stir to combine. Serve
garnished with fresh cilantro.
Serves 4
Calories 370; Calories from fat 60; Total fat 7g; Saturated
fat 2g; Cholesterol 80 mg; Sodium 90 mg; Carbohydrate 46g; Dietary fiber
6g; Sugars 10g; Protein 30g
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