Quick Butter Chicken

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President's Choice


1 tbsp (15 mL) canola oil

2 large onions, chopped

1 large carrot, chopped

3 cloves garlic, thinly sliced

1 pkg (500 g) Extra Lean Boneless Skinless Chicken Breasts, cubed

¼ tsp (1 mL) salt

1 jar (400 mL) PC Blue Menu Butter Chicken Cooking Sauce

1-1/4 cups (300 mL) frozen peas

2 pouches (each 283 g) PC Cooked Whole Grain Brown Rice Sides

3 green onions, thinly sliced

Quick Butter Chicken

PC Blue Menu Butter Chicken Cooking Sauce has 60% less fat than our regular cooking sauce, but it is every bit as delicious. This is an economical way to stretch one tray of chicken breasts to feed six.

Serves: 6
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 20 minutes

Nutritional Information

Calories: 350

Fat: 8 g

Sodium: 370 mg

Carbohydrate: 45 g

Fibre: 5 g

Protein: 26 g

High in Fibre

Good Source of Vitamin A

Good Source of Vitamin C

Source of Iron


In large frying pan, heat oil over medium heat; cook onions and carrot for 5 minutes, stirring, until golden. Stir in garlic; cook for 2 minutes. Stir in chicken and salt; cook for 4 minutes or until chicken is browned. Stir in butter chicken sauce and frozen peas. Add 2 tbsp (25 mL) water to empty butter chicken sauce jar, secure with lid and shake. Pour in resulting mixture and cook for 4 minutes or until vegetables are soft and chicken is cooked through.

Meanwhile, one pouch at a time place rice pouches on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes.

Divide rice evenly among six bowls and top with butter chicken. Sprinkle with green onions.

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