Ingredients
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1 lb chicken tenders, cut into strips
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1 lb broccoli, divided into florets
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4 medium carrots, thinly sliced on the bias
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1 tablespoon oil and 1 tbs butter
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2 tablespoons good curry powder
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2 tablespoons flour
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1 1/2 cups milk, half and half can be substituted
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4 stalks spring onions, sliced into oblong rings
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salt and pepper, parsley to garnish
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1/2 cup chicken broth
Instructions
- blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.
- heat the butter and oil in a heavy, nonstick skillet.
- add the chicken strips and sautee for a few minutes until golden brown.
- add the flour and curry powder and sautee for a minute while constantly stirring.
- deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for @ 6 minutes, add more broth as needed.
- add broccoli and carrots, heat through, sprinkle with spring onions.
- garnish with parsley or cilantro and serve immediately.