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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Walnut Chicken

Source: dLife

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

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 8.5 Fat, 0.7 Vegetables, 1.5 Starch, 2.9 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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Servings

Ingredients

1.0
1 cup medium grain brown rice 0.5
0 1/2 cup chopped walnuts 14.5
14 1/2 oz low sodium chicken broth 3.0
3 tbsp cornstarch 1.0
1 tbsp curry powder 1.0
1 lb boneless skinless chicken breasts 2.0
2 each medium carrots 1.0
1 each small red bell peppers 4.0
4 each scallions 1.0
1 pinch salt

Directions

Cook the rice as directed on the package.
In a dry skillet, cook walnuts over medium heat about one minute, until somewhat toasted. Set aside.
In a mixing bowl, whisk together the chicken broth, cornstarch, and curry powder.
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.
Stir in the chicken broth mixture and bring to a boil.
When sauce is boiling, reduce heat to medium low and cook for about 4 minutes, stirring frequently. Add salt.
Serve over rice and sprinkle with walnuts.