Canadian Living - - Cook & Eat -

This less- saucy ver­sion of cur­ried chicken fea­tures nu­tri­ent- packed broc­coli and zuc­chini. The spicy curry paste el­e­vates the go- to stir- fry in­gre­di­ents to lus­cious new heights.

Hands-on time: 10 min­utes To­tal time: 15 min­utes Makes: 4 serv­ings

1 tbsp veg­etable oil 450 g bone­less skin­less chicken thighs, cut in 1-inch chunks 2 tbsp Thai Green Curry Paste (see recipe, left) 1 large zuc­chini, cut in half length­wise and cut cross­wise in ½-inch thick slices 1 head broc­coli (about 240 g), stemmed and cut in flo­rets

In large non­stick skil­let or wok, heat oil over high heat; work­ing in 2 batches, stir-fry chicken un­til browned, about 4 min­utes per batch. Us­ing slot­ted spoon, trans­fer to bowl; cover to keep warm. In same pan, cook curry paste, ¼ cup wa­ter, zuc­chini and broc­coli, cov­ered, over medium heat un­til veg­eta­bles are ten­der­crisp, 3 to 5 min­utes. Re­turn chicken to pan for last minute of cook­ing. Serve over rice, noo­dles or quinoa.

PER SERV­ING: about 207 cal, 24 g pro, 10 g to­tal fat (2 g sat. fat), 7 g carb (3 g di­etary fi­bre, 2 g sugar), 93 mg chol, 189 mg sodium, 660 mg potas­sium. % RDI: 6% cal­cium, 16% iron, 29% vit A, 80% vit C, 25% fo­late.

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