email this pageIngredients
1 (13 1/2-ounce) can light coconut milk
1/2 cup canned lower-sodium chicken broth
1/2 teaspoon green curry paste
1 teaspoon packed dark brown sugar
1/4 cup chopped basil leaves
1 pound frozen boneless, skinless chicken breasts
1 (10-ounce bag) frozen stir-fry vegetables, such as broccoli, carrots, red bell peppers, water chestnuts and green beans
1/4 teaspoon salt
1 bag boil-in-a-bag rice
Fresh chopped cilantro
Lime wedges
Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.
Instructions
1/2 cup canned lower-sodium chicken broth
1/2 teaspoon green curry paste
1 teaspoon packed dark brown sugar
1/4 cup chopped basil leaves
1 pound frozen boneless, skinless chicken breasts
1 (10-ounce bag) frozen stir-fry vegetables, such as broccoli, carrots, red bell peppers, water chestnuts and green beans
1/4 teaspoon salt
1 bag boil-in-a-bag rice
Fresh chopped cilantro
Lime wedges
Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.
1. Combine coconut milk, broth, curry paste, sugar and basil in a deep skillet or Dutch oven; bring to a boil. Add chicken, return to a boil, reduce heat and simmer, covered, 12 minutes, stirring occasionally. Add frozen vegetables and salt; cook 10 minutes or until vegetables are tender. Remove chicken, cut into bite-size pieces and return to pot.
2. Meanwhile, cook rice according to package directions.
3. Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges. Serves 4.
Nutritional Information
2. Meanwhile, cook rice according to package directions.
3. Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges. Serves 4.
Per serving: 405 calories, 22g fat, 28g prot., 27g carbs., 2g fiber, 650mg sodium.
