Rating: 4 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

This easy stir-fry recipe is perfect for dinner tonight. Green curry paste gives this chicken dish heat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
4
Yield:
3/4 cup chicken mixture and 1/2 cup rice each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.

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  • 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.

  • 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.

  • 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.

  • Serve chicken mixture over rice. Sprinkle with coconut and cilantro.

Nutrition Facts

344 calories; fat 13g; cholesterol 81mg; saturated fat 5g; carbohydrates 37g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 21g; vitamin a 145.8IU; vitamin c 26mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.9mg; vitamin b6 0.5mg; folate 12.1mcg; vitamin b12 0.5mcg; sodium 445mg; potassium 336mg; calcium 20.2mg; iron 1.8mg.
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