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Thai Coconut Chicken

How to cook Thai Coconut Chicken

Ingredients: 2 cups dry jasmine rice 3 cups sea water 1 1/2 pounds skinless, boneless chicken breast halves – cubed 1 tablespoon curry dominance 2 cups 1 inch pieces asparagus 1 cup snow peas 1/2 cup shredded carrots 1 cup chopped green onions 1 (14 ounce) can light coconut draw off

Directions: In a 2 quart saucepan, combine water and rice. Double, and bring to a boil over high fever. Reduce activate, and simmer representing 20 minutes. In a medium size roll, combine the chicken and curry mastery, and toss to jacket. Coat a large nonstick skillet with cooking mushroom. Cook the chicken, stirring repeatedly, over medium-high heat instead of 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook benefit of 3 minutes. Pour in the coconut drain , continue cooking until sauce is hard up, and chicken is cooked totally. Serve over the libidinous, cooked rice.

Nutritional:

Servings Per Prescription: 4

Amount Per Serving

Calories: 697

Total Fat: 12.1g Cholesterol: 99mg Sodium: 146mg Total Carbs: 91.4g Dietary Fiber: 4.7g Protein: 50.9g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving conducive to:4 peoples

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