Thai Curry Chicken and Rice recipe
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Ingredients
- 1 tablespoon canola oil 2 tablespoons green curry paste 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 small onion, thinly sliced 1 red pepper, cut into thin strips, then cut crosswise in half 1 green pepper, cut into thin strips, then cut crosswise in half 4 ounces PHILADELPHIA Cream Cheese, cubed ¼ cup milk ⅛ teaspoon white pepper 2 cups hot cooked long-grain white rice
Nutrition Info
- 621 caloriescarbohydrate: 86.7 gcholesterol: 91.4 mgfat: 19.4 gfiber: 2.1 gprotein: 35.2 gsaturatedFat: 6.1 gservingSize: -sodium: 316.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Thai Curry Chicken and Rice
Directions
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Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions, cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers, cook 4 to 5 min. or until crisp-tender.
Add cream cheese, milk and white pepper, cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Serve over rice.