Thai Chicken with Jasmine Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 - 13.5oz Cans Goya Coconut Milk2 Tbsp Thai Kitchen Green Curry Paste2 Tbsp Thai Kitchen Fish Sauce2 Tbsp Sugar4 tsp Argo Cornstarch1 1/2 Cup Chicken Broth3lbs THIN sliced boneless, skinless chicken breast2 pkgs frozen Stirfry Vegetables6 cups Cooked Jasmine Rice
Heat skillet on medium, add 2 cups of coconut milk to skillet with the curry paste. Simmer 1 minute. Add the rest of the coconut milk, fish sauce, and sugar to the skillet. In separate bowl, stir cornstarch into chicken broth and then add to skillet. Simmer.
Add chicken and cook about 10 minutes until cooked through. Add thawed vegetables and cook until heated through. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MCPORTILLA.
Add chicken and cook about 10 minutes until cooked through. Add thawed vegetables and cook until heated through. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MCPORTILLA.
Nutritional Info Amount Per Serving
- Calories: 564.7
- Total Fat: 17.8 g
- Cholesterol: 99.5 mg
- Sodium: 806.6 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 2.8 g
- Protein: 48.7 g
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