GREEN POWER CHICKEN STIR-FRY
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.