Ww 8 Points - Thai Coconut Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From WW Simply Delicious Ingredients:
2 teaspoons canola oil |
1 lb boneless skinless chicken breast, cut into 1/2-inch strips |
1/4 teaspoon salt |
1 onion, thinly sliced |
2 garlic cloves, minced |
1 teaspoon grated peeled fresh ginger |
1 tablespoon packed light brown sugar |
2 teaspoons thai red curry paste |
1/2 teaspoon ground cumin |
1/2 lb asparagus, cut diagnolly into 2-inch pieces |
1/2 cup condensed unsweetened coconut milk |
1 tablespoon fish sauce (nam pla) |
1/4 cup fresh purple basil or 1/4 cup green basil, chopped |
2 cups cooked brown rice |
Directions:
1. Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
2. Saute until browned and cooked, about 5 minute.
3. Transfer chicken to a plate.
4. Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
5. Saute until onions are softened.
6. Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
7. Add asparagus, coconut milk, and fish sauce.
8. Bring to a boil.
9. Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
10. Add chicken and basil, heat through.
11. Serve with rice.
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