30-Minute Coconut Curry Chicken Stir-Fry

Ingredients

• 1 tablespoon curry powder
• ¾ lb boneless skinless chicken breasts
• 1 teaspoon vegetable oil
• 1 small onion, cut into thin wedges
• 1 small zucchini, cut into ¼-inch slices
• 1 medium bell pepper (any color), cut into ¾-inch squares
• 1 ⁄ 3 cup reduced-fat (lite) unsweetened coconut milk (not cream of coconut)
• 1 tablespoon brown bean sauce
• 1 teaspoon grated gingerroot
• ½ teaspoon salt
• 2 tablespoons shredded coconut, toasted

Instructions

1. 1Coat the chicken breasts evenly with the curry powder, then cut them into 3/4-inch pieces. Let the meat rest for 10 minutes. This brief resting period helps the spices adhere and penetrate the meat.
2. 2Coat a wok or a 12-inch skillet with cooking spray and place it over medium-high heat. Once the pan is hot, add the seasoned chicken. Cook and stir for about 2 minutes until the meat is no longer pink in the center, then push the chicken to the sides of the wok.
3. 3Pour the vegetable oil into the center of the pan. Toss in the onion wedges, sliced zucchini, and bell pepper squares. Cook and stir for 2 minutes to soften the vegetables slightly.
4. 4Stir in the coconut milk, brown bean sauce, grated gingerroot, and salt. Mix everything together until the sauce coats the chicken and vegetables completely and heats through. Top with the toasted shredded coconut before serving.

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