Gah. Something was wrong with the recipe, so it'll be a while before it's approved. Here:
1 medium onion, chopped
1 tablespoon olive oil
1 cup fat-free reduced-sodium chicken broth, divided
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 teaspoons mild curry powder, or to taste
1/8 teaspoon black pepper
4 tablespoons salted roast peanuts, coarsely chopped
2 tablespoons soy sauce (I use Maggi seasoning instead)
1 tablespoon cornstarch
2 cups small cauliflower or broccoli florets (or a combination)
1 cup coarsely diced red bell pepper
2 cups cooked brown rice
Heat olive oil and 1 tablespoon chicken broth in a large nonstick skillet. Step
Add onion and cook over medium heat until softened, about 5 minutes. Step
Push the onion to one side of the pan; add chicken, curry powder and pepper and cook until chicken is no longer pink, about 8 minutes. Step
Dissolve cornstarch in soy sauce; add mixture to pan along with remaining chicken broth. Step
Add broccoli/cauliflower and red pepper and cook an additional 5 minutes, stirring occasionally. Step
Add peanuts and cook until chicken is completely done, about another 2-3 minutes. Step
Serve over 1/4 cup brown rice.
<message edited by felix4067 on Sat, 01/28/12 1:36 PM>
