Coconut-Curry Chicken

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  • Makes: 4 servings
  • Serving Size: 1 cup chicken mixture and 1/2 cup rice
  • Makes: about 4 cups chicken mixture and 2 cups rice
  • Prep: 30 mins
  • Cook: 10 mins

Coconut-Curry Chicken

Directions

  1. Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next three ingredients (through sweet pepper).
  2. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges.

From the Test Kitchen

Simple Swap

Trimmed pork tenderloin is a perfect option to chicken thighs.

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Nutrition Facts (Coconut-Curry Chicken)

  • Per serving:
  • 393 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 106 mg chol. ,
  • 464 mg sodium ,
  • 38 g carb. ,
  • 6 g fiber ,
  • 8 g sugar ,
  • 30 g pro.
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