Preparation time: 50 min
1 tablespoon curry powder
3/4 lb boneless skinless chicken breasts
1 teaspoon vegetable oil
1 small onion, cut into thin wedges
1 small zucchini, cut into 1/4-inch slices
1 medium bell pepper (any color), cut into 3/4-inch squares
1/3 cup reduced-fat (lite) unsweetened coconut milk (not cream of coconut)
1 tablespoon brown bean sauce
1 teaspoon grated gingerroot
1/2 teaspoon salt
2 tablespoons shredded coconut, toasted
1. Rub curry powder on chicken; cut into 3/4-inch pieces. Let stand 10 minutes.
2. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; cook and stir 2 until chicken is no longer pink in center. Move chicken to side of wok.
3. Add oil to center of wok. Add onion, zucchini and bell pepper; cook and stir 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is thoroughly heated. Sprinkle with toasted coconut.