Coconut Curry Chicken

  • Prep 15 min
  • Total 25 min
  • Servings 4

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
400mg
17%
Potassium
350mg
10%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
8%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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