Thai Coconut Chicken Recipe

Ingredients

• 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

How to make Thai Coconut Chicken

1. In a medium size bowl, combine chicken and curry powder; toss to coat.
2. Heat oil in wok or large skillet over high heat.
3. Stir-fry chicken until golden brown.
4. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes.
5. Add the coconut milk and bring to a boil.
6. Serve over hot, cooked rice.

Notes