Chicken Curry Skillet With Rice Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces wide rice noodles, broken
• 1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 (16 ounce) package frozen green beans or 1 (16 ounce) package sugar snap pea stir fry vegetables, thawed
• 1 (14 ounce) can unsweetened light coconut milk
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1/2-1 teaspoon red curry paste
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup snipped fresh basil

Recipe

• 1 soak rice noodles according to package directions; drain.
• 2 in a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. remove chicken mixture from skillet.
• 3 in the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. bring to boiling. stir in rice noodles and chicken mixture. return to boiling; reduce heat. simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. sprinkle with basil.