Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This saucy rice bowl is the stir-fried version of comfort food--ginger and chiles bring the warmth, and coconut milk adds satisfying richness.

Cheryl Slocum
Recipe by Cooking Light March 2015

Gallery

Credit: Brian Kennedy; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 1/2 cups curry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.

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  • Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

333 calories; fat 10.1g; saturated fat 3.5g; mono fat 3.5g; poly fat 1.9g; protein 27g; carbohydrates 33g; fiber 3g; cholesterol 63mg; iron 2mg; sodium 440mg; calcium 46mg.
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