Thai Coconut Chicken

Recipe by AMY BARTHELEMY

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

Print Recipe

This dish is super easy and lower in fat too!

Ingredients:

2 cups dry jasmine rice
3 cups water
1.5 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
2 cups 1 inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can light coconut milk

Directions:

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.

Nutritional Guide
Number of Servings: 4
Calories per Serving: 697

		% Daily Value*

Total Fat	12.1 g	19%

Cholesterol	99 mg	33%

Sodium	146 mg	6%

Total Carbs	91.4 g	30%
Dietary Fiber	4.7 g	19%
Sugars	3.6 g

Protein	50.9 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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