Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 8 to 10 min. or until chicken is done. Remove from pan; cover to keep warm. Add remaining oil, peppers, peas and green onions; cook and stir 3 to 4 min. or until peppers are tender.
Mix dressing and curry powder until blended. Add to vegetable mixture in skillet; mix well. Stir in chicken. Add broth; cook 3 to 4 min. or until mixture is heated through and sauce is well blended.
Serve over rice.
Curry powder maximizes the flavor in this low-sodium dish. The red pepper adds a bit of sweetness and a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.