Low Fat Thai Chicken
2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas
Heat oil in a large nonstick skillet over medium heat.
Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.
Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.
Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.
Add rest of soy sauce to mixture for taste as needed.
* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.