Curried Chicken -n- Coconut Stir Fry
... for one! This one is easy and down right delicious. I usually have leftover cooked brown rice in the fridge and tons of veggies, which makes this the perfect weeknight dinner for me.
Ready in: 15 minutes
You'll Need:
1 boneless skinless chicken breast or cutlet, about 6 oz
1/2 tsp curry powder
1/4 teaspoon red pepper flakes
1/2 tablespoon coconut oil*
1 cup chopped veggies (broccoli, cauliflower, carrots)
1/4 cup chopped cilantro or scallions
1 tablespoon toasted coconut flakes (optional)
Here's How:
1. Cut the chicken into thin strips. Season with curry powder, red pepper flakes, and salt and pepper.
2. Preheat the coconut oil in a wok over medium-high heat. Add the chicken and cook for 2-3 minutes, until browned on both sides.
3. Add the veggies to the wok, and cook another 3 minutes, or until they are soft but still have a slight crunch. (If you like your veggies very soft, you can nuke them in the microwave for 1-2 minutes before adding them to the wok.)
3. Add the rice, and cook another 2-3 minutes. Serve, garnishing with cilantro and coconut flakes.
They say the health benefits include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, dental care, and bone strength. To read more about these benefits, click here. It also smells delicious when it heats up! And adds good flavor!




