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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is super easy and lower in fat too! Ingredients:
2 cups dry jasmine rice |
3 cups water |
1 1/2 pounds skinless, boneless chicken breast halves - cubed |
1 tablespoon curry powder |
2 cups 1 inch pieces asparagus |
1 cup snow peas |
1/2 cup shredded carrots |
1 cup chopped green onions |
1 (14 ounce) can light coconut milk |
Directions:
1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
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