Coconut Curry Chicken Recipe

Ingredients

1

tablespoon curry powder

3/4

lb boneless skinless chicken breasts

1

teaspoon vegetable oil

1

small onion, cut into 2x1/4-inch strips

1

small zucchini, cut into 1/4-inch slices

1

medium bell pepper (any color), cut into 3/4-inch squares

1/3

cup light unsweetened coconut milk

1

tablespoon brown bean sauce

1

teaspoon grated gingerroot

1/2

teaspoon salt

2

tablespoons shredded coconut, toasted

Preparation

Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.

Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry 2 minutes. Move chicken to side of wok.

Add oil to center of wok. 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 toasted coconut.

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