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January 21, 2008
Dietitian’s Choice Recipe
Nutrition Information:
Calories: 201
Protein: 23g
Carbs: 13 g
Fat: 7 g
Saturated Fat: 5 g
Sodium: 518 mg
Fiber: 3 g
Servings: 4
Ingredients
* 1 14-ounce can “lite” coconut milk
* 3 tbsp reduced-sodium soy sauce
* 1 tsp brown sugar
* 2 tsp curry powder (red or green)
* 1 tsp bottled minced ginger
* 2 tsp chili-garlic sauce
* 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
* 1 red pepper, de-seeded and chopped
* 1 cups mushrooms, sliced
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 bunches scallions, chopped into 1-inch pieces
* 1 cup snow peas
* 2-3 baby bok choy, (green parts) chopped
Instructions
1. Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir.
2. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions.
3. Cover and cook for 5-6 minutes. Stir in snow peas and bok choy and simmer for 5 minutes more.
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