Thai Coconut Chicken

1. 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. 2

   In a medium size bowl, combine the chicken and curry powder, and toss to coat.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.