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Prep 15min
Total25min
Servings4
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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
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Steps
1
Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.
2
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.
3
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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Toasted coconut adds an exotic tropical flavor, but just 2 tablespoons contain 4 grams of fat. By limiting the amount of coconut you use and buying reduced-fat coconut milk, you can still enjoy the taste without excess fat and calories.
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