Serves: 4
Prepare Time: 30 min
Total Time: 30 min
Fat: 11 g
Sugar: 8 g
Carbohydrates: 39 g
Cholesterol: 62 mg
Calories: 367
This protein-stuffed skillet ‘Curried Chicken Skillet‘ dish is stacked with brilliant character. A fresh ginger and little curry make the chicken, veggies, and quinoa pop. Just made this and I figure it will be another most loved use for extra chicken! Didn’t have a yam yet subbed an ordinary potato, and just had frozen peas and carrots, however worked out perfectly.
Recipe by: Taste of Home
Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- ¼ teaspoon salt
- 1 medium onion, chopped
- ⅔ cup quinoa, rinsed
- 1 cup frozen peas
- 3 teaspoons curry powder
- 1 medium sweet potato, diced
- ½ cup reduced-sodium chicken broth, divided, or more as needed
- 1 cup frozen peas
- 2 cups shredded cooked chicken
- 1 teaspoon minced fresh ginger root
- 1 celery rib, chopped
Try more chicken recipes
- Za’atar Chicken Sheet Pan Dinner
- Baked BBQ Chicken
- Chicken Crescent Rolls
- Baked Teriyaki Chicken Thighs
- Mini Buffalo Chicken Egg Rolls
- Brazilian Chicken With Coconut Milk
How To Make
Directions
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In a little pot, bring 1-⅓ cups of broth to a boil and add quinoa.
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Decrease heat; simmer, covered, until fluid is assimilated, 12-15 mins.
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In a huge skillet, heat oil over medium-high-heat; celery, onion, and sauté sweet potato until potato is delicate, 10-12 mins.
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Add garlic, peas, ginger, and seasonings; cook and mix for 2 mins. Mix in chicken and remaining broth; heat through. Mix in quinoa.