Try this Thai Curry Chicken and Vegetables recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.
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Serving Size: 1 Serving (784g) | ||
Recipe Makes: 5 | ||
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Calories: 784 | ||
Calories from Fat: 216 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 118.4mg | 36 % | |
Sodium 413mg | 14 % | |
Potassium 994mg | 26 % | |
Total Carbohydrate 81.6g | 24 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 75g | ||
Protein 59g | 84 % | |
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: 784
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