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Curry-Coconut Chicken

Yield Makes 4 servings


  • 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 recipe Curry-Coconut Sauce
  • 1/2 cup thinly sliced fresh basil
  • Cooked rice

Nutrition 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

How to Make It

  1. 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.