Rating: 3.5 stars
119 Ratings
  • 5 star values: 28
  • 4 star values: 37
  • 3 star values: 29
  • 2 star values: 9
  • 1 star values: 16

This dish is super easy and lower in fat too!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

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  • In a medium size bowl, combine the chicken and curry powder, and toss to coat.

  • Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Nutrition Facts

697 calories; protein 50.9g; carbohydrates 91.4g; fat 12.1g; cholesterol 98.8mg; sodium 140.8mg. Full Nutrition
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