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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1poundboneless, skinless chicken thighs, trimmed, cut into bite-size pieces1 bunch scallions, sliced1medium sweet potato, cut into 1/2-inch cubes1 14-ounce can “lite” coconut milk2tablespoonsThai green, red or yellow curry paste1tablespoonfish sauce3cupssliced bok choy1 ½cupshalved green beans, fresh or frozen (thawed)¼cupchopped fresh basil1tablespoonlime juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1poundboneless, skinless chicken thighs, trimmed, cut into bite-size pieces
1 bunch scallions, sliced
1medium sweet potato, cut into 1/2-inch cubes
1 14-ounce can “lite” coconut milk
2tablespoonsThai green, red or yellow curry paste
1tablespoonfish sauce
3cupssliced bok choy
1 ½cupshalved green beans, fresh or frozen (thawed)
¼cupchopped fresh basil
1tablespoonlime juice
DirectionsHeat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.Originally appeared: EatingWell Magazine, March/April 2015
Directions
Heat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.
Heat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.
Originally appeared: EatingWell Magazine, March/April 2015
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Nutrition Facts(per serving)360Calories20gFat20gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
