Thai Coconut Chicken
|Dry jasmine rice||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|Boneless skinless chicken breast halves||1 1⁄2 Pound, cubed|
|Curry powder||1 Tablespoon|
|Asparagus||2 Cup (32 tbs) (1 inch pieces)|
|Snow peas||1 Cup (16 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green onion||1 Cup (16 tbs)|
|Canned coconut milk||14 Ounce|
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 nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green 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.