Download this recipe.
3/4 pound boneless skinless chicken breast halves
1 tablespoon curry powder
1 teaspoon vegetable oil
1 small onion, cut into 2x1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 medium green bell pepper, cut into 3/4 inch pieces
1/3 cup reduced-fat (lite) liquid coconut flavor milk
1 tablespoon brown beans sauce
1 teaspoon grated ginger root
1/2 teaspoon salt
2 tablespoons shredded flaked coconut, toasted
Hot cooked rice, if desired
Trim fat from chicken. Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes. Spray 12-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 minutes. Move chicken to side of skillet. Add oil to center of skillet. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with coconut. Serve over rice.
*To toast coconut, heat oven to 350°. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until golden brown.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
