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Chicken Curry Skillet with Rice Noodles

Makes: 6 servings
Start to Finish 30 mins
Chicken Curry Skillet with Rice Noodles
Ingredients
  • 8  ounces  wide rice noodles, broken
  • 1 1/2  pounds  skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2  tablespoons  vegetable oil
  • 1 16  ounce package  frozen green bean or sugar snap pea stir-fry vegetables, thawed
  • 1 14  ounce can  unsweetened lite coconut milk
  • 1/2  cup  water
  • 1  tablespoon  sugar
  • 1  tablespoon  fish sauce
  • 1/2 - 1  teaspoon  red curry paste
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  cup  snipped fresh basil
Directions

1. Soak rice noodles according to package directions; drain.

2. In a 12-inch skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.

3. In the same skillet combine coconut milk, the 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.

Nutrition Facts (Chicken Curry Skillet with Rice Noodles)
  • Servings Per Recipe 6,
  • cal. (kcal) 386,
  • Fat, total (g) 10,
  • chol. (mg) 66,
  • sat. fat (g) 3,
  • carb. (g) 42,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 28,
  • vit. A (IU) 1263,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 529,
  • Potassium (mg) 258,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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