Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
6 green onions, thinly sliced
1 garlic clove, minced
2 Tbsp. cornstarch
1 1/2 c. chicken stock
3/4 c. light coconut milk
1 Tbsp. lime juice
1 tsp. red curry paste
1 tsp. reduced-sodium soy sauce
2 c. cooked brown rice
1/4 c. finely shredded unsweetened coconut
Directions:
Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until the outside surface of the chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.
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