Curry-Coconut Chicken

Recipe from

Real Simple

Nutritional Information

Calcium 156.38 mg
Calories 400.22
Caloriesfromfat 53 %
Carbohydrate 22.12 g
Cholesterol 62.65 mg
Fat 23.88 g
Fiber 7 g
Iron 3.68 mg
Protein 28.87 mg
Satfat 7.97 g
Sodium 876.84 mg

Ingredients

2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
3 tomatoes, diced (about 3 cups)
8 ounces green beans, cut into 1 1/2-inch lengths
1/4 cup water
8 ounces cauliflower florets
1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
1/2 cup thinly sliced fresh basil
Cooked rice

Preparation

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.

Note:

Nina Simond,

October 2005
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