Ginger & Curry Chicken Stir Fry

Curry Up!

by SaraSolomon - April 16th, 2015

Curry! I can smell it just writing about it. Curry gives off an odour that infiltrates your clothing, epidermis, furniture, drywall, everything!

Curry? Don't worry! My Curry Chicken won't give you a curryache. But it may give you a currygasm.

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Nutritional Facts

Serving Size: Entire Recipe

  • Calories: 431

  • Protein: 67.8 grams

  • Carbs: 24 grams

  • Fat: 11.7 grams

Cooking Instructions


  • 2 Skinless Chicken Breasts (Approx. 8 oz)

  • 3 cups of spinach

  • 2 cups of bok choy

  • 5 sliced cheery tomatoes

  • 1 cup of sliced portobella mushrooms

  • 1 Packet of Calorie FREE Miracle Noodles (Fettuccine shape)

  • 1/2 oz Cashews

  • Raw Ginger

  • Black Pepper & Curry Powder for seasoning


  1. Spray a non-stick skillet with PAM non-stick cooking spray (medium heat). Cook chicken breasts.

  2. In another skillet, cook the spinach, bok choy, cherry tomatoes & portobella mushrooms.

  3. Open the package of noodles. Wash & drain using a strainer. Blot dry with paper towels.

  4. Throw them into the skillet with the veggies.

  5. Add the chicken to the skillet with the veggies. Also add cashews and a few slices of raw ginger.

  6. Season with black pepper and curry powder.

  7. Enjoy!

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This is a delicious meal! The miracle noodles are also tasty. I added liquid aminos on it and it was incredible.