Try this Curried Chicken Stir-Fry recipe, or contribute your own.
Suggest a better descriptionHeat oil in large skillet over medium-high heat until hot. Add chicken, onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no longer pink and vegetables are crisp-tender. In small bowl, combine broth, cornstarch and curry powder. Stir into mixture in skillet. Cook over medium heat until thickened, stirring constantly. Add tomato and raisins. Cook until thoroughly heated. Serve chicken mixture over rice. CALORIES: 370 SODIUM: 260MG CHOLESTEROL: 55MG FAT: 9G CARBOHYDRATE: 48G SAT: 2G From
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 | ||
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Calories: 526 | ||
Calories from Fat: 52 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 318.1mg | 11 % | |
Potassium 711.5mg | 19 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 88.4g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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