Curried Chicken Skillet

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

1. In a little pot, bring 1-⅓ cups of broth to a boil and add quinoa.
2. Decrease heat; simmer, covered, until fluid is assimilated, 12-15 mins.
3. In a huge skillet, heat oil over medium-high-heat; celery, onion, and sauté sweet potato until potato is delicate, 10-12 mins.
4. Add garlic, peas, ginger, and seasonings; cook and mix for 2 mins. Mix in chicken and remaining broth; heat through. Mix in quinoa.