Thai Chicken-Curry Stir-Fry
Make this dish as hot as you like by adding more or less jalapeno or serrano chile peppers.
Ingredients
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2/3 cup fat-free milk
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2 tablespoons snipped fresh cilantro
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1 tablespoon soy sauce
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2 teaspoons cornstarch
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1 teaspoon curry powder
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1/2 teaspoon coconut flavoring (optional)
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1/4 teaspoon crushed red pepper
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1/8 teaspoon salt
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12 ounces skinless, boneless chicken breast halves
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Nonstick spray cooking
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1 large green sweet pepper, cut into 1-inch pieces
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1 large red sweet pepper, cut into 1-inch pieces
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1 fresh jalapeno or serrano chili pepper, seeded and finely chopped
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1 cup sliced fresh shiitake mushrooms (stems removed)
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3 green onions, cut into 1-inch pieces
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2 teaspoons peanut oil or cooking oil
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3 cups hot cooked Chinese egg noodles or rice
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Fresh cilantro (optional)
Directions
1.
For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.
2.
Cut the chicken into bite-size strips; set aside.
3.
Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok.
4.
Add the oil to hot wok. Add chicken; stir-fry for 2 to 3 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
5.
Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with noodles or rice. If desired, garnish with cilantro. Makes 4 servings.
Nutrition information
Calories 430, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 83 mg, Sodium 394 mg, Carbohydrate 66 g, Fiber 5 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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