1 1/2 pounds boneless, skinless chicken breast halves, sliced thinly
2 TBLS canola oil
1 TBLS ground coriander
2 cups fresh sugar snap peas
Sauce:
1 TBLS canola oil
1 onion, diced (about 1 cup)
1 TBLS curry powder
1 tsp chili powder
1 tsp jalapeno pepper, minced
1 tsp fresh ginger, minced
1 (14 oz) can diced tomatoes, drained
1 (14 oz) can light coconut milk
2 tsps salt
1/4 tsp black pepper
1. In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
2. Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes. Remove from heat and set aside.
3. Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.
4. Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors.
5. Serve over rice.
Yield: 4 servings
Nutrition Information, Per Serving:
410 calories; 22 g fat; 9 g saturated fat; 17 g carbohydrate; 37 g protein
Courtesy of National Chicken Council.