Curried Chicken Skillet

Name: Curried Chicken Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia, Indian
Ingredients: 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided; 2/3 cup quinoa, rinsed; 1 tablespoon canola oil; 1 medium sweet potato, diced; 1 medium onion, chopped; 1 celery rib, chopped; 1 cup frozen peas; 2 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 3 teaspoons curry powder; 1/4 teaspoon salt; 2 cups shredded cooked chicken

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Ingredients

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Directions

In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts

2 cups: 367 calories, 11g fat (2g saturated fat), 62mg cholesterol, 450mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 29g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Recipe Creator

Community Cook