Chicken Curry Skillet with Rice Noodles
ounces wide rice noodles, broken
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
tablespoons vegetable oil
16 ounce package frozen green bean or sugar snap pea stir-fry vegetables, thawed
14 ounce can unsweetened lite coconut milk
tablespoon fish sauce
teaspoon red curry paste
teaspoon ground black pepper
cup snipped fresh basil
- Soak rice noodles according to package directions; drain.
- In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
- In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.
Nutrition Facts(Chicken Curry Skillet with Rice Noodles)
- Per serving:
- 386 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 66 mg chol.,
- 529 mg sodium,
- 42 g carb.,
- 2 g fiber,
- 5 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet