Thai Coconut Chicken

Thai Coconut Chicken
  • 2 cups dry jasmine rice
  • 3 cups water
  • 1 1/2 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


  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.

04/04/2017
Thai Coconut Chicken, recipe PT15M PT1H 5 455 calories

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