• 5 Ratings

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




  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

430 calories, (1 g saturated fat, 83 mg cholesterol, 394 mg sodium, 66 g carbohydrates, 5 g fiber, 24 g protein.


5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1