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Curried Coconut Chicken Over Noodles

Yield 2 servings (serving size: 1 cup chicken with sauce and 1 cup noodles)

Ingredients

  • 2 1/2 cups uncooked Chinese egg noodles or angel hair or vermicelli
  • 2 teaspoons vegetable oil, divided
  • 1 cup thinly sliced onion
  • 2 cups fresh basil leaves
  • 1 garlic clove, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 pound skinned, boned chicken breast, cut into 1-inch pieces
  • 3/4 cup light coconut milk

Nutrition Information

  • calories 475
  • caloriesfromfat 26 %
  • fat 13.5 g
  • satfat 4.7 g
  • monofat 3.6 g
  • polyfat 3.9 g
  • protein 35.9 g
  • carbohydrate 51.4 g
  • fiber 5.3 g
  • cholesterol 119 mg
  • iron 4.7 mg
  • sodium 709 mg
  • calcium 122 mg

How to Make It

  1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes. Remove from pan, and keep warm.

  3. Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well. Serve over noodles.