Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories398.3 kcal (20%)
Total Fat18.1 g (26%)
Carbs28.2 g (11%)
Sugars8.6 g (10%)
Protein30.5 g (61%)
Sodium1299.4 mg (65%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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2chicken breasts
cut into strips
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2 Tbsvegetable oil
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1 Tbshoney
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salt
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pepper
to season chicken
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1onion
large, chopped
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1 cupred bell pepper
chopped
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3 clovesgarlic
finely minced or put through a press
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8 ozbutton mushrooms
sliced
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½ tspmild chili powder
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1 Tbscurry powder
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1 cuprice
cooked, chilled
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⅔ cupfrozen peas
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4 Tbspsoy sauce
Instructions
Step 1
Rinse peas under hot water to remove frost; drain.
Step 2
Heat oil in a large, deep skillet over high heat.Season the chicken with salt and pepper. Add chicken to the pan and drizzle with the honey. Stir chicken constantly until it starts to get golden. Remove from pan and keep warm.
Step 3
Add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes in the same skillet as the chicken and then add the chopped button mushrooms.
Step 4
Add the chili & curry powder and stir well.
Step 5
Stir in cooked rice and peas. Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and heat through.
Notes
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