Thai-Style Chicken

Randy Mayor; Cindy Barr

This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 26%
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.3g
  • Carbohydrate: 6.7g
  • Fiber: 0.9g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 601mg
  • Calcium: 26mg

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • 1 medium onion, cut into 1/4-inch wedges
  • 3/4 cup light coconut milk
  • 1/2 teaspoon red curry paste
  • 1/8 teaspoon black pepper
  • 1 pound chicken breast tenders
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.
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