CASHEW CHICKEN WITH CURRY

3 tbsp white whole wheat flour

1 tbsp curry powder
3/4 tsp garlic salt
dash of red pepper flakes
1 lb boneless skinless chicken breasts or tenders
2 tsp roasted sesame oil
1 cup chicken broth
2 cups small cauliflower florets
1/2 cup julienned carrots
2 cups hot cooked brown rice, optional
1/4 cup roasted salted cashews

In a large zip-top plastic bag combine the flour, curry powder, garlic salt, and red pepper flakes; add the chicken and shake well to coat all chicken pieces.

Heat the sesame oil in a large skillet over medium-high heat.  Add the chicken and stir-fry just until lightly browned, about 3 to 4 minutes.  (Chicken will not be done!)  Remove chicken from skillet.

Add the chicken broth and the remaining flour mixture in the bag to the skillet.  Stir well to combine.  Add the cauliflower florets and the carrots; cover and cook over medium heat 3 minutes.

Return the chicken and any juices from it to the skillet, simmer a few minutes until the veggies are tender and the chicken is cooked through.  The sauce should be slightly thickened. 

Serve the chicken and sauce over the hot brown rice and sprinkle the cashews over the top.

Note: In this recipe the carbs and proteins are basically equal at around 30 grams each with rice.

The following is just a clip art picture. It is not this recipe.