Thai-Style Chicken and Veggies
- Number of Servings: 8
Ingredients
2 tsp Vegetable Oil16 oz chicken breast1 C. shredded carrots1 Large onion3 Large garlic cloves3 inch piece of fresh ginger root1 serrano or jalapeno pepper1 red bell pepper1 C. Rachel Ray's chicken stock (fewer calories and sodium)3/4 C. coconut milk (if you can find light coconut milk, there will be less calories than what I calculated)1 10 oz box frozen peas20 fresh basil leaves1/4 C. fresh cilantro leavesZest and juice of 1 limeSalt and Pepper
Heat a large skillet over medium-high heat with 1 tsp of the oil, add chicken, season it with salt and pepper and brown it for 5 minutes. Remove chicken to plate. Add remaining 1 tsp of oil to skillet, then add carrots, onion, garlic, ginger, hot pepper and bell pepper and cook, stirring frequently for 2-3 minutes. Add chicken stock and coconut milk, turn the heat up to high and simmer for 5 minutes. Return the chicken to the skillet and cook for another 3-4 minutes or until cooked through. Add the peas, basil, cilantro, lime zest and juice and cook for 1 more minute or until cooked through.
You can serve it with the Ginger-Lemon Rice recipe that I have also posted.
Number of Servings: 8
Recipe submitted by SparkPeople user DACQUISTO.
You can serve it with the Ginger-Lemon Rice recipe that I have also posted.
Number of Servings: 8
Recipe submitted by SparkPeople user DACQUISTO.
Nutritional Info Amount Per Serving
- Calories: 165.9
- Total Fat: 6.6 g
- Cholesterol: 32.9 mg
- Sodium: 150.3 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Protein: 16.3 g
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