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Asian Walnut Chicken
Source: dLife

A tasty blend of vegetables and chicken combined with toasted walnuts for an added crunch.

Prep Time: 15 minutes
Cook Time: 13 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 320.0
Total Carbs 34.1 g
Dietary Fiber 3.3 g
Sugars 2.7 g
Total Fat 8.5 g
Saturated Fat 1.1 g
Unsaturated Fat 5.2 g
Potassium 539.6 mg
Protein 26.6 g
Sodium 454.7 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  medium grain brown rice
0 1/2 cup  chopped walnuts
14 1/2 oz  low sodium chicken broth
3 tbsp  cornstarch
1 tbsp  curry powder
1 lb  boneless skinless chicken breasts
2 each  medium carrots
1 each  small red bell peppers
4 each  scallions
1 pinch  salt
  1. Cook the rice as directed on the package.
  2. In a dry skillet, cook walnuts over medium heat about one minute, until somewhat toasted. Set aside.
  3. In a mixing bowl, whisk together the chicken broth, cornstarch, and curry powder.
  4. In a large nonstick skillet, spray cooking spray and sauté chicken until golden brown, about 5 minutes. Add carrots, bell pepper, and scallions and continue to sauté for another 2 minutes.
  5. Stir in the chicken broth mixture and bring to a boil.
  6. When sauce is boiling, reduce heat to medium low and cook for about 4 minutes, stirring frequently. Add salt.
  7. Serve over rice and sprinkle with walnuts.

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