Thai Chicken-Curry Stir-Fry

Make this dish as hot as you like by adding more or less jalapeno or serrano chile peppers.

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5.0 by 4 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Thai Chicken-Curry Stir-Fry

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.
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Nutrition Facts (Thai Chicken-Curry Stir-Fry)

  • Per serving:
  • 430 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 83 mg chol.,
  • 394 mg sodium,
  • 66 g carb.,
  • 5 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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