- Recipe serves 4 servings
- Prep Time 10 min
- Cook Time 15 min
Ingredients
- 3 Tbsp. I Can’t Believe It’s Not Butter!® with Coconut Oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
- 3 cups assorted cut-up fresh vegetables, (bell peppers and green beans)
- 1 medium onion, sliced
- 1 large jalapeno pepper, seeded and minced
- 2 large cloves garlic, minced
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. curry powder
- 1/2 tsp. kosher salt
- 1 can (13.66 oz.) coconut milk
- 1/4 cup thinly sliced fresh Thai basil leaves
- 1 tsp. grated lime peel
- 8 ounces thin rice noodles , cooked according to package directions
Directions
Melt 1 Tbsp. I Can’t Believe It’s Not Butter!® with Coconut Oil in large nonstick skillet over medium-high heat and cook chicken until browned, 4 to 5 minutes; remove and set aside.
Melt 2 Tbsp. Spread in same skillet over medium-high heat and cook vegetables, onion, jalapeno, garlic, ginger, curry powder and salt, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Stir in coconut milk and chicken and bring to a boil over medium-high heat. Reduce heat and simmer until chicken is thoroughly cooked and vegetables are tender, 4 to 5 minutes.
Remove from heat and stir in basil and lime peel. Serve with hot cooked rice noodles and, if desired, lime wedges.
Nutritional Facts
- Serving Size 1 serving
- Amount Per Serving
- Calories 620
- Total Fat 29 g
- Saturated Fat 21 g
- Trans Fat 0 g
- Polyunsaturated Fat 3 g
- Monounsaturated Fat 3 g
- Cholesterol 85 mg
- Sodium 380 mg
- Total Carbs 62 g
- Dietary Fiber 4 g
- Sugars 5 g
- Protein 29 g
- Vitamin D 0 mcg
- Calcium 84 mg
- Iron 6 mg
- Potassium 903 mg
