Curried Chicken Sauté

By gvcathy

Ingredients

• 2-1/2 teaspoons curry powder, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 pound skinless, boneless chicken breasts, cut into strips
• 1 (8-ounce) package presliced mixed bell peppers
• 1 cup light coconut milk
• 1 lime
• 1 T soy sauce
• 1 T fish sauce

Details

Cooking time 25mins

Preparation

Step 1

Heat a nonstick skillet over medium-high heat. Sprinkle 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, soy sauce, fish sauce and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Serve chicken with bell pepper mixture and lime wedges.

175 calories/5.9g fat/24.4g protein/7.1g carb/1.7g fiber/515mg sodium per serving.