Easy Curry Chicken & Rice Noodles Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 8 oz. thin rice noodles - 1.5 lbs. boneless, skinless chicken breasts (cut into 1 inch strips)- 2 tbs EVOO- 1 16 oz. package frozen veggies of your choice (I used broccoli) thawed- 1 14 oz. can lite coconut milk- 1/2 cup water- 1 tsp sugar- 1 tbs fish sauce- 1 tsp red curry paste- 1/4 tsp salt- 1/4 tsp pepper- 1/4 cup fresh basil(OPTIONAL) red pepper flakes
- Soak rice noodles according to package directions, drain. Season chicken with salt & pepper (and optional red pepper flakes if you like things spicy!)
- In a large skillet, cook chicken in hot EVOO for 8-10 minutes or until chicken is no longer pink. Add stir fry veggies and cook for a few more minutes. Remove mixture from skillet.
- In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, a little more salt & pepper & bring to a boil. Stir in rice noodles & chicken mixture. Return to a boil, then reduce heat & simmer uncovered until noodles are tender but still firm and the sauce has thickened. Be careful - it will start to stick to the bottom of the pan. Plate & sprinkle with fresh basil.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BONOLICIOUS2.
- In a large skillet, cook chicken in hot EVOO for 8-10 minutes or until chicken is no longer pink. Add stir fry veggies and cook for a few more minutes. Remove mixture from skillet.
- In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, a little more salt & pepper & bring to a boil. Stir in rice noodles & chicken mixture. Return to a boil, then reduce heat & simmer uncovered until noodles are tender but still firm and the sauce has thickened. Be careful - it will start to stick to the bottom of the pan. Plate & sprinkle with fresh basil.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BONOLICIOUS2.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 9.1 g
- Cholesterol: 75.0 mg
- Sodium: 383.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.6 g
- Protein: 30.2 g
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