Serves: 4
Total Calories: 135
Trim fat from chicken. Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes. Spray 12-inch nonstick skillet or wok with nonstick cooking spray heat over medium-high heat. Add chicken stir-fry 2 minutes. Move chicken to side of skillet. Add oil to center of skillet. Add onion, zucchini and bell pepper stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with coconut. Serve over rice.
1 Serving: Calories 150 (Calories from Fat 55) Fat 6g (Saturated 0g) Cholesterol 45mg Sodium 380mg Carbohydrate 7g (Dietary Fiber 2g) Protein 19g.
*To toast coconut, heat oven to 350°. Bake in ungreased pan 5 to 7 minutes, stirring occasionally, until golden brown.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Curry Chicken recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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