(Thai Coconut Chicken)

Ingredients

• •1 tablespoon curry paste
• •1 1/2 pounds skinless, boneless chicken breast halves - cubed
• •2 cups 1 inch pieces asparagus
• •1 cup snow peas
• •1/2 cup shredded carrots
• •1 cup chopped green onions
• •1 (14 ounce) can coconut milk
• •2 cups dry jasmine rice

Directions

1. 1Cook the rice according to package directions
2. 2In a medium size bowl, combine the chicken and curry powder and toss to coat.
3. 3Spray a large nonstick skillet with cooking spray. Sautee the coated chicken over medium high heat for 4 minutes. Add the asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and heat through for approximately 3 more minutes. Serve over the hot, cooked rice.