Thai Coconut Chicken

Ingredients

• 2 cups pieces asparagus 
• 0.5 cup carrots shredded
• 1 tablespoon curry powder 
• 1 cup green onions chopped
• 2 cups jasmine rice dry
• 14 ounce coconut milk light canned
• 1.5 pounds chicken breast halves boneless skinless cubed
• 1 cup snow peas 
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes.
4. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes.
5. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through.
6. Serve over the hot, cooked rice.