2 whole boneless, skinless
chicken breasts (about 1 1/2 pounds), cut into 1 inch strips
1 tablespoon peanut oil
1/4 cup cider vinegar
1/4 teaspoon turmeric
1/4 cup water
1/4 cup canned unsweetened coconut milk
1 teaspoon fresh grated ginger
1 clove garlic, minced
1 cup diagonally-sliced green beans
1 cup sliced and peeled cucumbers
1/3 cup sliced green onion
1/2 teaspoon freshly ground pepper
1 cup matchlike sliced carrots
1/4 cup chopped honey roasted peanuts
1/2 teaspoon salt
1 tablespoon granulated sugar
In large heavy non-stick
frypan or wok, pour oil and heat over medium high temperature
about 1 minute.
Add chicken, ginger and
garlic; stir-fry about 3 minutes.
Add beans and cook 3 minutes
more.
Add carrots, salt, sugar,
vinegar, turmeric and water; stir-fry 3 minutes more.
Stir in coconut milk,
cucumbers, green onion and pepper; stir-fry about 1 minute to
heat through.
To serve hot, top with
peanuts and serve with hot rice.
To serve cold, refrigerate
in shallow dish at least 2 hours or overnight; arrange on lettuce
and sprinkle with peanuts.
Makes 4 servings.
Note: Prepare vegetables
and measure all ingredients before starting to cook so vegetables
will remain crisp and not overcook.
Nutritional Information
Per Serving: 363 calories; 42.8 protein; 13.7 g total fat; 5.0
g saturated fat; 16.0 g carbohydrates; 99 mg cholesterol; 423
mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
