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Curry and soy sauce make a great flavor combination in this easy chicken skillet dish. It is served over rice, so if you’re in a hurry use quick-cooking or perhaps leftover rice. Since brown rice is better nutritionally than white, but takes longer to cook, consider readying a batch ahead and stashing it in the freezer to thaw and use as needed, or buy ready-to-use cartons at the supermarket.
1 medium onion, chopped
1 Tbsp peanut oil or canola oil
1 cup fat-free reduced-sodium or regular chicken broth, divided
1 lb boneless, skinless chicken breast meat, cut into bite-sized pieces
1 1/2 to 2 1/2 tsp mild curry powder, or to taste
1/8 tsp black pepper (optional)
3 Tbsp unsalted or salted peanuts, coarsely chopped
2 Tbsp lite soy sauce
1 Tbsp cornstarch
1 1/2 cups small cauliflower or broccoli florets (or a combination)
1/2 cup coarsely diced red bell pepper
1/4 tsp salt to taste (optional)
2 cups cooked brown or white rice
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