Curry-Coconut Chicken

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2 1/2
tablespoons olive oil
1
pound
boneless, skinless chicken breasts, thinly sliced
3
tomatoes, diced (about 3 cups)
8
ounces green beans, cut into 1 1/2-inch lengths
1/4
cup
water
8
ounces cauliflower florets
1
bunch scallions (green parts only), cut into 1 1/2-inch lengths
Curry-Coconut Sauce
1/2
cup
thinly sliced fresh basil
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.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Calcium 156.38 mg
  • Carbohydrate 22.12 g
  • Cholesterol 62.65 mg
  • Fat 23.88 g
  • Fiber 7 g
  • Iron 3.68 mg
  • Protein 28.87 mg
  • Sat Fat 7.97 g
  • Sodium 876.84 mg
What does this mean? See Nutrition 101.