Curried chicken and noodle stir-fry
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- Prep Time10 min
- Total Time10 min
- Makes4 to 5 servings
Ingredients
3 to 4 skinless, boneless chicken breasts
1 large onion
3 celery stalks
1 large red or green bell pepper
1 tbsp vegetable oil
1 1/2 to 2 tsp curry paste
400-mL can light coconut milk
284-mL can undiluted chicken broth
450-g pkg fresh chow mein-style egg noodles, or 4 cups fine dried egg noodles
2 cups frozen peas
1/2 cup coarsely chopped fresh cilantro
Instructions
Slice chicken into 1/2-inch- (1-cm-) thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2-inch (1-cm) pieces. Core and seed pepper, then slice into thin strips.
Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1-1/2 teaspoons (7 mL) curry paste or 2 teaspoons (10 mL) for a fiery kick. Stir until fragrant, 30 seconds. Add chicken and onion. Stir-fry until chicken is pale golden, 2 to 3 minutes. Add celery and pepper. Stir often until tender-crisp, 2 to 3 minutes. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.
Bring to a boil, then stir in noodles. Reduce heat to medium. If using fresh egg noodles, stir gently, uncovered, until noodles are hot, from 3 to 4 minutes. If using dried egg noodles, cover and stir often until noodles are tender, from 5 to 6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.
Nutrition (per serving)
Calories 515, Protein 35g, Carbohydrates 67g, Fat 11.8g, Fibre 5.7g, Sodium 528mg.
A can of coconut milk adds tropical creaminess to this Indian-spiced stir-fry.
Go for greens
Instead of peas, stir in baby spinach, finely chopped bok choy or sliced snow peas.
