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Thai Chicken-Curry Stir-Fry




Source of Recipe


lhj.com

• 2/3 cup fat-free milk
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon curry powder
• 1/2 teaspoon coconut flavoring (optional)
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 12 ounces skinless, boneless chicken breast halves
• Nonstick spray cooking
• 1 large green sweet pepper, cut into 1-inch pieces
• 1 large red sweet pepper, cut into 1-inch pieces
• 1 fresh jalapeno or serrano chili pepper, seeded and finely chopped
• 1 cup sliced fresh shiitake mushrooms (stems removed)
• 3 green onions, cut into 1-inch pieces
• 2 teaspoons peanut oil or cooking oil
• 3 cups hot cooked Chinese egg noodles or rice
• Fresh cilantro (optional)


1. For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.
2. Cut the chicken into bite-size strips; set aside.
3. Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok.
4. Add the oil to hot wok. Add chicken; stir-fry for 2 to 3 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
5. Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with noodles or rice. If desired, garnish with cilantro. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 430, total fat: 7g, saturated fat: 1g, cholesterol: 83mg, sodium: 394mg, carbohydrate: 66g, fiber: 5g, protein: 24g