Ingredients

• 2/3  cup fat-free milk
• 2  tablespoons snipped fresh cilantro
• 1  tablespoon soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon curry powder
• 1/2  teaspoon coconut flavoring (optional)
• 1/4  teaspoon crushed red pepper
• 1/8  teaspoon salt
• 12  ounces skinless, boneless chicken breast halves
•   Nonstick spray cooking
• 1  large green sweet pepper, cut into 1-inch pieces
• 1  large red sweet pepper, cut into 1-inch pieces
• 1  fresh jalapeno or serrano chili pepper, seeded and finely chopped
• 1  cup sliced fresh shiitake mushrooms (stems removed)
• 3  green onions, cut into 1-inch pieces
• 2  teaspoons peanut oil or cooking oil
• 3  cups hot cooked Chinese egg noodles or rice
•   Fresh cilantro (optional)

Directions

1. For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.

2. Cut the chicken into bite-size strips; set aside.

3. Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok.

4. Add the oil to hot wok. Add chicken; stir-fry for 2 to 3 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

5. Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with noodles or rice. If desired, garnish with cilantro. Makes 4 servings.