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Curry Walnut Chicken Recipe Video
|Olive oil||2 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Red bell pepper||1 Medium, thinly sliced|
|Chicken breast||1 Pound, thinly sliced|
|Water||2 Cup (32 tbs)|
|Knorr rice sides- chicken flavor||48 Ounce (1 pacakge)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Green peas||1⁄4 Cup (4 tbs), frozen|
|Carrot||1⁄4 Cup (4 tbs), frozen|
|Curry powder||1 1⁄2 Tablespoon|
Calories 1513 Calories from Fat 213
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 5799.8 mg241.7%
Total Carbohydrates 266 g88.8%
Dietary Fiber 9.9 g39.5%
Sugars 19.8 g
Protein 58 g116.6%
Vitamin A 106.9% Vitamin C 135.2%
Calcium 17.3% Iron 49.4%
*Based on a 2000 Calorie diet
1. Heat oil in 12-inch nonstick skillet over medium-high heat. Add in red bell pepper, cook 30 seconds then add red pepper flakes and cook, stirring occasionally, 2 minutes.
2. Add chicken and cook, stirring occasionally, 2 minutes or until golden.
3. Stir in water and Knorr Rice sides chicken. Raise heat to high until mixture boils. Immediately reduce heat to low, cover and simmer 7 to 10 minutes or until rice is tender and center of chicken is not pink.
4. Stir in walnuts, peas and carrots, then cook until heated through.
5. Serve immediately.