Curry-Coconut Chicken

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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 400.22 calories
    • Calories 53 calories from fat
    • Fat 23.88 g
    • Sat Fat 7.97 g
    • Cholesterol 62.65 mg
    • Sodium 876.84 mg
    • Protein 28.87 mg
    • Carbohydrate 22.12 g
    • Fiber 7 g
    • Iron 3.68 mg
    • Calcium 156.38 mg
  • September 2005

Ingredients

  1. Check 2 1/2 tablespoons olive oil
  2. Check 1pound boneless, skinless chicken breasts, thinly sliced
  3. Check 3 tomatoes, diced (about 3 cups)
  4. Check 8 ounces green beans, cut into 1 1/2-inch lengths
  5. Check 1/4cup water
  6. Check 8 ounces cauliflower florets
  7. Check 1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
  8. Check Curry-Coconut Sauce
  9. Check 1/2cup thinly sliced fresh basil
  10. Check cooked rice

Directions

  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. 
  2. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds.
  3. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes.
  4. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.