Serve with: Basmati Rice
- Portion size 2 servings
Ingredients
Method
Cut chicken into thin strips. In wok or large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.
Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes. Add curry paste; cook, stirring, for 30 seconds. Add cauliflower, beans and red pepper; cook for 2 minutes.
Return chicken to pan. Stir in stock, peanut butter and salt ; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes. Sprinkle with peanuts and coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 860 mg
- Protein 43 g
- Calories 506.0
- Total fat 26 g
- Cholesterol 78 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
%RDI
- Iron 22.0
- Folate 47.0
- Calcium 10.0
- Vitamin A 108.0
- Vitamin C 168.0
