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Seared Curried Chicken & Veggies

Two Stars Guiding Stars
  • Servings:

    4 (223 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


Curry powder brings a little color and a lot of flavor to an otherwise simple stir-fry for a quick dinner that can be modified to use up whatever bits of veggies you have in the fridge. Serve hot over your favorite whole grain, such as brown rice or quinoa.
2 tsp. curry powder
1/2 tsp. oregano
1 Tbsp. cornstarch
1/2 tsp. salt
1 lb. boneless, skinless chicken breasts, cubed
1 1/2 Tbsp. canola oil, divided
2 bell peppers, coarsely chopped
2 large carrots, thickly sliced
1 red onion, coarsely chopped
5 cloves garlic, thinly sliced
1/4 tsp. cayenne pepper, or to taste
2 tsp. lime juice
1/2 cup finely chopped fresh mint
Seared Curried Chicken & Veggies


1. Mix together curry powder, oregano, cornstarch, and salt. Toss with chicken to coat.
2. Preheat 1/2 tablespoon oil in a large skillet over high heat. When oil simmers, add vegetables and cayenne pepper. Cook, stirring, until vegetables begin to brown (6-8 minutes). Transfer to a bowl and set aside.
3. Reduce heat to medium-high and add remaining 1 tablespoon oil to pan. Add coated chicken and cook, stirring, until cooked through (5-7 minutes). Stir in vegetables, lime juice, and mint and cook until heated through (1 minute).
4. Serve immediately.


Nutritional Facts
Servings 4 (223 g)
Base Nutrients
Calories 212 kcal (11%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 1 g (5%)
Cholesterol 62 mg (21%)
Sodium 362 mg (15%)
Total Carbohydrates 14 g (5%)
Dietary Fiber 3 g (14%)
Protein 21 g (35%)
Vitamin A n/a
Vitamin C 86 mg (95%)
Calcium 71 mg (5%)
Iron 3 mg (16%)