INGREDIENTS:1 cup walnuts, chopped 2 cans (14 ½ oz. ea.) fat-free, reduced sodium chicken broth
6 Tbsps. cornstarch
2 Tbsps. curry powder
Cooking spray as needed
2 lbs. boneless, skinless chicken breasts, cut into 1DIRECTIONS:1. Heat walnuts in a dry skillet over medium high heat until nuts are slightly toasted. Reserve.
2. In a medium bowl, whisk together broth, cornstarch and curry powder. Reserve.
3. Coat a large sauté pan with vegetable cooking spray and set over medium high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden brown. Stir in carrots, bell peppers and green onion; sauté, stirring occasionally about four minutes.
4. Add curry mixture to chicken and vegetables and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about four minutes. Season to taste with salt.
5. To serve: spoon rice into individual warm serving bowls; top with curry mixture and toasted walnuts.NUTRITIONAL INFORMATION:Calories 298 (77.5% from fat); Fat 8.6g (sat. 00g); Protein 21.4g; Carbohydrates 32.5g; Sodium 79mg; Cholesterol 47mg; Fiber 2.3gSERVINGS:12 servingsFrom:Recipe from the California Walnut Marketing Board