Thai Coconut Chicken

Total Time

30 Minutes

Servings

4

Ingredients

• 2 cups dry jasmine rice
• 3 cups water
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 tablespoon curry powder
• 2 cups 1 inch pieces asparagus
• 1 cup sugar snap peas
• 1/2 cup shredded carrots
• 1 cup chopped spring onions
• 1 (14 ounce) can coconut milk

Instructions

1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large non-stick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, sugar snap peas, carrots and spring onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.