Ingredients: |
Ingredients: 2/3 cup fat-free milk
2 tablespoons snipped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon curry powder
1/2 teaspoon coconut flavoring (optional)
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
12 ounces skinless, boneless chicken breast halves
Nonstick spray cooking
1 large green sweet pepper, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
1 fresh jalapeno or serrano chili pepper, seeded and finely chopped
1 cup sliced fresh shiitake mushrooms (stems removed)
3 green onions, cut into 1-inch pieces
2 teaspoons peanut oil or cooking oil
3 cups hot cooked Chinese egg noodles or rice
Fresh cilantro (optional)
|
Directions: |
Directions:1. For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.
2. Cut the chicken into bite-size strips; set aside.
3. Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok.
4. Add the oil to hot wok. Add chicken; stir-fry for 2 to 3 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
5. Return vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve immediately with noodles or rice. If desired, garnish with cilantro. |
This recipe for Thai Chicken-Curry Stir-Fry is from