Curry Strawberry Chicken Recipes

STRAWBERRY CHICKEN

Strawberry Chicken image

Another one from the Sunset Low-Fat Cookbook...thighs baked in a sweet-sour sauce and served atop a bed of rice-yummy!

Provided by Julie Bs Hive

Categories Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can tomato sauce
1 cup strawberry jam
2 tablespoons red wine vinegar
1 tablespoon chili powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
12 skinless chicken thighs, trimmed of fat
salt
3 cups hot cooked short-grain rice
1/2 cup green onion, thinly slice

Steps:

In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400Â° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
Spoon rice on to a platter. Top with chicken, sauce, and onions.

Nutrition Facts : Calories 508.6, Fat 6, SaturatedFat 1.5, Cholesterol 114.5, Sodium 355.8, Carbohydrate 81.5, Fiber 2.1, Sugar 37.5, Protein 30.4

STRAWBERRY CHICKEN STIR FRY

Strawberry Chicken Stir Fry image

Make and share this Strawberry Chicken Stir Fry recipe from Food.com.

Provided by Paris D

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken breast, cut into stir-fry strips
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry sherry
1 1/2 teaspoons cornstarch
1 1/3 lbs fresh strawberries, washed and hulled, and cut into quarters
1/4 cup water
1 tablespoon orange juice
1 teaspoon lemon juice
1 teaspoon granulated sugar
1 teaspoon cornstarch
3 teaspoons water, as desired
3 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Steps:

Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.

Nutrition Facts : Calories 355.5, Fat 21.1, SaturatedFat 4.5, Cholesterol 72.6, Sodium 451.5, Carbohydrate 15.5, Fiber 3.1, Sugar 8.8, Protein 25.5

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