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Curried Chicken and Peas
Curried Chicken and Peas

Curried Chicken and Peas

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 scallions
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 garlic cloves, minced or crushed
1 and 1/4 cup chicken broth
2 tablespoons curry powder
1 teaspoon basil
1 cup frozen peas
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Let's Make It
1
1. Coarsely chop the scallions.
2
2. In a shallow bowl, combine the cornstarch, salt and pepper. Dredge the chicken breasts in the seasoned cornstarch. Reserve the excess cornstarch mixture.
3
3. In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the scallions and garlic and saute until the scallions begin to wilt, about 2 minutes.
4
4. Add the remaining 2 tablespoons of oil to the skillet, add the chicken breasts and cook until golden all over, 2 to 3 minutes per side.
5
5. Stir the chicken broth into the reserved cornstarch mixture.
6
6. Add the broth mixture to the skillet. Add the curry powder and basil. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes.
7
7. Uncover the skillet and increase the heat to medium-high. Turn the chicken over, add the peas, and cook, stirring, for 5 minutes longer.
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