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Coconut-Curry Chicken in a Bread Bowl




Source of Recipe


SHAPE Magazine


List of Ingredients




3/4 cup reduced-sodium, nonfat chicken broth, divided
1 stalk fresh (or jarred) lemon grass, tough outer skin discarded and stalk minced, or 2 teaspoons dried lemon grass
1 pound skinless, boneless chicken breasts, cut into 2-inch cubes
2 teaspoons curry powder
1/3 cup light unsweetened coconut milk
1 packed cup sugar snap peas, ends trimmed
4-inch round, whole-grain rolls, tops sliced off and centers hollowed out
salt and ground black pepper


Recipe



Set wok over medium-high heat. Once hot, add 1 tablespoon of the chicken broth and swirl to coat pan. Add lemon grass and stir-fry 2 minutes. Add chicken and stir-fry 3 minutes, until golden brown on all sides. Add curry powder and toss to coat. Add remaining chicken broth, coconut milk and snap peas and simmer 3 minutes, until chicken is cooked through and liquid reduces slightly. Season to taste with salt and pepper, spoon mixture into center of rolls and serve hot.