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Curry-Coconut Chicken

  • 4servings
  • 400calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3
MineralsCopper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons olive oil

  2. 1 pound boneless, skinless chicken breasts, thinly sliced

  3. 3 tomatoes, diced (about 3 cups)

  4. 8 ounces green beans, cut into 1/4 cup water

  5. 8 ounces cauliflower florets

  6. 1 bunch scallions (green parts only), cut into 1 1/2-inch lengths

  7. 1 recipe Curry-Coconut Sauce

  8. 1/2 cup thinly sliced fresh basil

  9. Cooked rice

Instructions Jump to Ingredients ↑

  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.

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

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