Curried Breast of Chicken with Pecans and Peppers – from Tina MacDonald

2 whole fryer breasts (3/4 pound each), boned, skinned and cut in ½ inch
4 tsp. flour
4 green onions, each with 1 inch of green, thinly sliced
½ large green pepper, finely diced
2 tbsp. pecans, coarsely chopped
1 tbsp. curry powder
½ tsp. salt
1 tsp. Splenda
½ tsp. Knorr’s chicken stock base mixed in ¼ cup water
2 tbsp. peanut or corn oil

Prepare chicken. Place the flour in a zip-lock bag. Add diced chicken, close bag and shake to coat. Let stand while preparing the vegetables and pecans and measuring the rest of the ingredients. Have oil ready to go. Heat skillet or wok to high. When the pan is hot, add the oil. It should begin to sizzle at once. Quickly add the green onion, and stir-fry for 30 seconds then add the green pepper and pecans. Stir-fry for 1 minute. Add the curry powder, salt and Splenda. Reduce heat to medium low and stir rapidly for 1 minute to blend. Add the chicken and return heat to medium high. Stir-fry for 2 minutes until chicken loses its pinkness. Add the stock or water and blend well for 1 minute. Remove from heat and serve.

Serves 6 as part of buffet.

Total calories – 1009 Total carbohydrates – 18.2 grams
Per serving: Calories – 169 Carbohydrates – 3 grams