Chicken Curry Stir Fry
Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the whole meal is ready fast. Serve topped with a dollop of plain yogurt and mango chutney.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces
- 2 teaspoons curry powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 cups broccoli florets with stalks attached (from 1 large head)
- 2 cups vertically sliced red onion
- 1 red bell pepper, seeded and cut into strips
- 1 yellow bell pepper, seeded and cut into strips
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