Chicken Curry Stir-Fry
|3/4 cupranch dressing|
|1 teaspooncurry powder|
|1 garlic clove; pressed|
|1 large Granny Smith apple|
|1 medium carrot; peeled and cut into julienne strips|
|1 pkg (10 ounces)fresh baby spinach|
|1 small red bell pepper; diced|
|1/2 small red onion; sliced into thin wedges|
|1/2 cupsweetened dried cranberries|
|1 poundboneless, skinless, chicken breasts; flattened and cut into 1/2 inch cubes|
|2 tablespoonssnipped fresh cilantro|
|1/4 cup toasted sliced almonds; coarsely chopped|
Chicken Curry Stir-Fry Preparation
For dressing, juice lime half into a small bowl. Add salad dressing, curry powder, and garlic pressed using a garlic press; whisk until well blended and set aside
For salad, core and slice apple, leaving peel on; cut into small pieces. Cut carrot into julienne strips; cut strips into 2 inch pieces. Place spinach, apple, carrot, bell pepper, onion and cranberries in a large salad bowl; refrigerate until ready to serve.
For chicken mixture, flatten chicken to 1/2 inch thickness using flat side of meat tenderizer; cut into 1/2 inch cubes. Heat stir-fry skillet over medium high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add cilantro and 1/4 cup of the dressing; toss to coat.
To serve, toss salad with remaining dressing. Transfer salad to a larger bowl. Top with chicken mixture and almonds. Serve immediately.
Variation: Chicken Stir-Fry with Rice
Omit salad ingredients. Prepare dressing as directed. Double the chicken mixture; prepare as directed, stir-fry chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice.
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