By Nicole Duncan
Coconut-Curry Chicken
10 steps
Prep:10minCook:14min
Serve with rice.
Updated at: Thu, 17 Aug 2023 13:53:22 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories165.4 kcal (8%)
Total Fat6.1 g (9%)
Carbs6.9 g (3%)
Sugars3.1 g (3%)
Protein20.6 g (41%)
Sodium452.2 mg (23%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespooncurry powder
0.75 lbboneless skinless chicken breasts
1 teaspoonvegetable oil
1onion
small, cut into thin wedges
1zucchini
small, cut into 1/4 - inch slices
1bell pepper
medium, any color, cut into 1/4-inch pieces
⅓ cupreduced-fat unsweetened coconut milk
lite, not cream of coconut
1 tablespoonbrown bean sauce
1 teaspoongingerroot
grated
½ teaspoonsalt
2 tablespoonsshredded coconut
toasted
Instructions
Step 1
Rub curry powder on chicken.
Step 2
Cut chicken into 3/4-inch pieces.
Step 3
Let stand 10 minutes.
Step 4
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble.
Step 5
Add chicken; cook 2 minutes, stirring constantly, until no longer pink in center.
Step 6
Move chicken to side of wok.
Step 7
Add oil to center of wok.
Step 8
Add onion, zucchini and bell pepper; cook 2 minutes, stirring constantly.
Step 9
Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken is hot.
Step 10
Sprinkle with toasted coconut.
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