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Thai Green Curry Chicken

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  • Makes: 4 servings
  • Yields: 3/4 cup chicken mixture and 1/2 cup rice each
  • Start to Finish: 35 mins

Thai Green Curry Chicken

Directions

  1. For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.
  2. Coat a wok or large nonstick skillet with cooking spray; heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
  3. Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.
  4. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.
  5. Serve chicken mixture over rice. Sprinkle with coconut and cilantro.

Nutrition Facts (Thai Green Curry Chicken)

  • Per serving:
  • 344 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 81 mg chol.,
  • 445 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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