Mostly Green Curry Chicken Over Coconut Jasmine Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups low-fat chicken broth
• 13 1/2 ounces light coconut milk
• 1 cup jasmine rice
• 3 tablespoons vegetable oil
• 2 boneless skinless chicken breasts, cut into bite sized pieces
• 1 green bell pepper, cored, seeded, and thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 large garlic cloves, chopped
• 1 small jalapeno pepper, seeded, and minced
• 3 inches gingerroot, peeled and grated
• 2 cups broccoli
• 1 lime, juice and zest of
• 1/4 cup fresh cilantro leaves, chopped
• 3 scallions, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1 cup frozen peas
• hot sauce, such as tobasco

Recipe

• 1 in a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
• 2 bring to a simmer, cover, and cook for 15 to 18 minutes.
• 3 turn the heat off and keep the rice covered until ready to serve.
• 4 while the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. season the chicken pieces with salt and pepper. add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. remove browned chicken and reserve.
• 5 add the last tblsp of veg. oil to pan. add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
• 6 to the skillet add the remaining coconut milk and chicken broth. bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
• 7 add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute more to heat the peas, taste and adjust seasoning if necessary. add hot sauce if you like a bit of heat.
• 8 serve over jasmine rice.