Thai Chicken Curry Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 oz Coconut Milk1 Tbs Lite Soy Sauce1 Tbs Green Onions (tops only)1 Cup Green Bell Peppers1 Cup Red Sweet Peppers2 Tsp Cornstarch2 Tsp Cilantro1 Tbs Onion Soup Mix1Tsp Mrs. Dash Original Blend12 ounces Boneless Skinless Chicken Breasts. - Cut into bite-sized strips.1 Cup Water
1. Sauce : In a small bowl stir together coconut milk, snipped cilantro, cornstarch, curry powder and 1/2 cup of water. Set aside.
2. Cut the chicken into bite-sized strips; Add Lipton Soup Mix, Mrs. Dash seasonings, Soy Sauce and set aside. Marinate in refrigerator for 15 minutes or overnight for the best flavor.
3. Spray an unheated wok or non stick skilled with Pam Spray. Preheat over medium heat. Add Sweet Peppers (red and green); stir-fry for 2 minutes. Add Green Onions, stir fry for 2 minutes or until vegetables are crisp-tender. Remove from Wok and set aside.
4. Spray Chicken with a little more Pam if needed. Add Chicken; stir-fry for 3-4 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of work. Cook and stir until thickened and bubbly. If too thick, add remaining water.
5. Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with Chinese noodles or rice. Garnish with Cilantro if desired.
Makes 4 Servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MIZKYMEE.
2. Cut the chicken into bite-sized strips; Add Lipton Soup Mix, Mrs. Dash seasonings, Soy Sauce and set aside. Marinate in refrigerator for 15 minutes or overnight for the best flavor.
3. Spray an unheated wok or non stick skilled with Pam Spray. Preheat over medium heat. Add Sweet Peppers (red and green); stir-fry for 2 minutes. Add Green Onions, stir fry for 2 minutes or until vegetables are crisp-tender. Remove from Wok and set aside.
4. Spray Chicken with a little more Pam if needed. Add Chicken; stir-fry for 3-4 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of work. Cook and stir until thickened and bubbly. If too thick, add remaining water.
5. Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with Chinese noodles or rice. Garnish with Cilantro if desired.
Makes 4 Servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MIZKYMEE.
Nutritional Info Amount Per Serving
- Calories: 154.0
- Total Fat: 3.4 g
- Cholesterol: 49.3 mg
- Sodium: 350.1 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.2 g
- Protein: 21.1 g
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