Thai Coconut Chicken recipe
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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
Nutrition Info
- 697 caloriescarbohydrate: 91.4 gcholesterol: 98.8 mgfat: 12.1 gfiber: 4.7 gprotein: 50.9 gsaturatedFat: 6.1 gservingSize: -sodium: 140.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Coconut Chicken
Directions
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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.
In a medium size bowl, combine the chicken and curry powder, and toss to coat.
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.