180 g / 6.3 oz
Featured Maple Leaf Product: Chicken Breast Chunk Meat (57044)
|Chicken Breast Chunk Meat||2.25 kg||5 Lbs|
|Yogurt, low fat||354 mL||1.5 cups|
|Lemon Juice||15 mL||1 Tbsp|
|Garlic, fresh, minced||30 mL||2 Tbsp|
|Ginger, ground||5 mL||1 tsp|
|Cumin, ground||5 mL||1 tsp|
|Coriander, ground||5 mL||1 tsp|
|Chicken Base, low-sodium||30 mL||2 Tbsp|
|Curry Powder||30 mL||2 Tbsp|
|Canola Oil||60 mL||2 Fl oz|
|Mushrooms, fresh, sliced||115 g||4 oz|
|Green Peppers, diced, frozen||140 g||4.9 oz|
|Green Zucchini, diced, frozen||85 g||3 oz|
|Onions, diced, frozen||115 g||4 oz|
|Black Pepper||15 mL||1 Tbsp|
|Rice, white, steamed (cooked)||1 kg||2.2 Lbs|
- Ensure that the chicken breast chunk meat is defrosted fully. The seasoning will stick and cook more evenly. Cut chicken into bite sized cubes.
- In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, chicken base and curry powder, and mix together. Add the chicken and let marinate for 20 minutes.
- In a large heavy bottomed pot on medium heat, add half of the canola oil and saute the mushrooms, green peppers, zucchini, onions and peppers for 8-12 minutes. Stir occasionally. Remove but leave the oil residue behind and reserve.
- To the same pot, add the last of part of the canola oil and reheat. Then add the marinated chicken. Stir fry for 7-9 minutes. Add the reserved vegetables and cooked rice to the chicken pot. Saute for another 5-7 minutes, stirring gently. Ensure that the chicken reaches an internal temperature of 165 F (74 C).
Garnish with a slice of lemon and chopped parsley (not included in the nutritional analysis).
Nutritional Info per 180 g / 6.3 oz
|Calories (39.8% from fat)||315 kcal|
|Saturated Fat||3.09 gm|
|Trans Fat||0.007 gm|
|Dietary Fiber||1.0 gm|
|Vitamin A||4 RE|
|Vitamin C||6 mg|