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
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)
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.
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