Thai Coconut Chicken
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Description
This dish is super easy and lower in fat too!
Ingredients
- 2 cups dry jasmine rice
- 3 cups water
- 1 ½ pounds skinless, boneless chicken breast halves - cubed
- 1 tablespoon curry powder
- 2 cups 1 inch pieces asparagus
- 1 cup snow peas
- ½ cup shredded carrots
- 1 cup chopped green onions
- 1 (14 ounce) can light coconut milk
Directions
- 1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
- 2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
- 3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
Nutrition Facts
serving: 4 servings
calories: 697 kcal
carbohydrates: 91.4 g
protein: 50.9 g
saturated fat: 6.1 g
cholesterol: 98.8 mg
sodium: 140.8 mg
fiber: 4.7 g
sugar: 3.6 g
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