Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry Recipe

Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry Recipe
18 Ingredients
  • 1 ½ tablespoons canola or vegetable oil
  • 1 pound oyster mushrooms
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 ½ tablespoons Thai green or red curry paste
  • 1 cup homemade or store-bought low sodium chicken stock
  • 1 (13 1/2 ouce) can coconut milk
  • 1 pound skinless, boneless chicken breasts
  • 3 cups snap peas
  • 1 tablespoon fish sauce
  • 1 cup bean sprouts
  • ½ cup watercress
  • ½ cup picked cilantro leaves
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 tablespoon fresh juice from 1 lime
  • ¼ teaspoon sugar
  • Lime wedges, for serving
Nutrition
1401
70% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

155% 101

Saturated

331% 66

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 8

Carbs

23% 69

Carbs (net)

- 38

Fiber

121% 30

Sugars

- 25

Sugars, added

- 1

Protein

144% 72

Cholesterol

49% 146

Sodium

102% 2446

Calcium

20% 198

Magnesium

58% 244

Potassium

61% 2883

Iron

81% 15

Zinc

62% 7

Phosphorus

153% 1073

Vitamin A

21% 189

Vitamin C

136% 123

Thiamin (B1)

73% 1

Riboflavin (B2)

100% 1

Niacin (B3)

240% 38

Vitamin B6

157% 2

Folate equivalent (total)

66% 266

Folate (food)

- 266

Folic acid

- 0

Vitamin B12

39% 1

Vitamin D

680% 102

Vitamin E

32% 5

Vitamin K

105% 127

Sugar alcohols

- 0

Water

- 801
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