1 Tablespoon Curry Powder
4 Boneless, Skinless Chicken Breast Halves, Cut Into 1-inch Cubes
½ Tablespoon Peanut Oil
2 Cups Sliced Asparagus, Cut Into 1-inch Pieces On The Diagonal
1 Cup Fresh Snow Peas
1 Large Carrot, Shredded
4 Green Onions, Sliced
1 (14-ounce) Can Light Coconut Milk
Hot Cooked Rice For Accompaniment
Preparation:
In A Medium Size Bowl, Combine Chicken And Curry Powder; Toss To Coat.
Heat Oil In Wok Or Large Skillet Over High Heat. Stir-fry Chicken Until Golden Brown. Add Asparagus, Snow Peas, Carrots And Green Onions And Cook For 3 Minutes. Add The Coconut Milk And Bring To A Boil.
Serve Over Hot, Cooked Rice.
Makes 4 Servings.
You can serve with your family and friends.
