Coconut-curry chicken


Coconut-curry chicken

Servings: 4

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.



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