to taste lime peel, cut into thin strips (optional)
Serving Size: 1 (347) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 40 g7 %
Total Fat 4.5 g6 %
Saturated Fat 0.7 g3 %
Cholesterol 49.3 mg
Sodium 69.9 mg
Dietary Fiber 3.8 g15 %
Sugars 16.2 g64 %
Protein 27.7 g
Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray.
Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
Remove from wok.
Pour oil into hot wok.
Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
Push chicken from center of wok.
Stir sauce; pour into center of wok.
Cook and stir until thickened and bubbly.
Return onion mixture to the wok.
Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
Serve over hot cooked rice. Garnish with strips of lime peel, if desired.