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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1 recipe 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. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. 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. 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. Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.
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