Chicken Panang
Lime-Basmati Rice and Sugar Snap Peas
Ingredients
- 2 lb chicken cutlets, cut into strips
- 1 (8-oz) pkg sliced onions
- 2 red bell peppers, sliced
- 2 Tbsp olive oil
- ¼ cup red curry paste
- 1 Tbsp refrigerated ginger paste
- 1 (13.5-oz) can unsweetened coconut milk
- ¼ cup chopped fresh basil
Instructions
- Cook chicken, onion, and bell peppers in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until done. Stir in curry paste, ginger, and coconut milk; bring to a boil.
- Reduce heat, and simmer 8 minutes or until sauce is thickened; sprinkle with basil, and serve over Lime-Basmati Rice recipe.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable basmati rice
- 2 (8-oz) pkg sugar snap peas
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ½ tsp salt, divided
- 2 Tbsp dark sesame oil
Side Dish Instructions
- Microwave rice and sugar snap peas according to package directions. Stir in lime zest, lime juice, and ¼ tsp salt.
- Drizzle peas with oil; sprinkle with ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
376
|
210
|
586
|
| Fat (g) | 18 | 6 | 24 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 36 | 6 | 42 |
| Carb (g) | 11 | 31 | 42 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 803 | 206 | 1009 |
Quick & Healthy Meal Plan
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