Coconut Curry Chicken

 

Ingredients

• 1

  tablespoon curry powder
• 3/4

  lb boneless skinless chicken breasts
• 1

  teaspoon vegetable oil
• 1

  small onion, cut into 2x1/4-inch strips
• 1

  small zucchini, cut into 1/4-inch slices
• 1

  medium bell pepper (any color), cut into 3/4-inch squares
• 1/3

  cup light unsweetened coconut milk
• 1

  tablespoon brown bean sauce
• 1

  teaspoon grated gingerroot
• 1/2

  teaspoon salt
• 2

  tablespoons shredded coconut, toasted
• 
  

• Steps

1 Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.

2 Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry 2 minutes. Move chicken to side of wok.

• • 
    

3 Add oil to center of wok. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with toasted coconut.