Coconut Curry Chicken


Serves: 4
Total Calories: 135

Ingredients

3/4 pound boneless skinless chicken breast half
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 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

Directions:

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.
1 Serving: Calories 150 (Calories from Fat 55) Fat 6g (Saturated 0g) Cholesterol 45mg Sodium 380mg Carbohydrate 7g (Dietary Fiber 2g) Protein 19g.
*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.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 44

This Coconut Curry Chicken recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


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