Skillet Chicken Curry
Asparagus-Mushroom Stir-Fry
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Ingredients
- ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ tsp salt
- ¼ onion, chopped
- 1 clove garlic, minced
- 1 tsp minced ginger
- 1 Tbsp olive oil
- ½ cup no-salt-added fire-roasted diced tomatoes
- ½ cup unsweetened coconut milk
- 1 Tbsp mild red curry paste
Instructions
- Sprinkle chicken with salt. Cook chicken, onion, garlic, and ginger in hot oil in a skillet over medium-high heat, stirring constantly, 6 minutes.
- Add tomatoes, coconut milk, and curry paste. Bring to a boil; reduce heat, and simmer 15 minutes.
Side Dish Ingredients
- 1 clove garlic, minced
- ½ lb asparagus, cut into 1-inch pieces
- ½ (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp sesame oil
- ¼ tsp kosher salt
Side Dish Instructions
- Cook garlic, asparagus, and mushrooms in hot oil in a nonstick skillet over medium-high heat 4 minutes or until just tender. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
333
|
145
|
478
|
| Fat (g) | 22 | 14 | 36 |
| Sat. Fat (g) | 12 | 2 | 14 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 334 | 244 | 578 |
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