 |
Low Fat Thai Chicken
|
2 chicken breasts cut
into slices
1/2 tsp minced garlic
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, thinly sliced
1 red pepper thinly sliced
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light Coconut Milk
1 Tbsp. soy sauce
1 cup green peas
Heat oil in a large nonstick skillet over medium heat.
Add chicken, turning as needed until lightly browned. Remove chicken to a
plate.
Add onion, red pepper, curry powder, garlic and a teaspoon soy sauce. Cook for
2 minutes.
Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2
minutes.
Add rest of soy sauce to mixture for taste as needed. |
