Thai Curry Chicken

Name: Thai Curry Chicken
Ingredients: 1¼ pounds boneless skinless chicken breast, (sliced into 1/2-inch thick strips); 1/4 teaspoon salt; 2 tablespoons canola or vegetable oil, (divided); 1/2 cup thinly sliced shallots; 8 ounces thin green beans or haricot verts, (trimmed); 1 medium red bell pepper, (seeded and sliced into thin strips); 1 cup low-sodium chicken broth; 1 cup canned light coconut milk; 1 tablespoon Thai red curry paste; 1 tablespoon Thai fish sauce; 3 cups cooked brown rice ((see Recipe Notes below)); 2 cups baby spinach leaves, (coarsely chopped); 2 tablespoons freshly squeezed lime juice; 1/4 cup fresh cilantro leaves

"Excellent chicken recipe with great flavor!..."

INGREDIENTS

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1¼ pounds boneless skinless chicken breast, (sliced into 1/2-inch thick strips)

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1/4 teaspoon salt

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2 tablespoons canola or vegetable oil, (divided)

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1/2 cup thinly sliced shallots

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8 ounces thin green beans or haricot verts, (trimmed)

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1 medium red bell pepper, (seeded and sliced into thin strips)

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1 cup low-sodium chicken broth

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1 cup canned light coconut milk

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1 tablespoon Thai red curry paste

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1 tablespoon Thai fish sauce

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3 cups cooked brown rice ((see Recipe Notes below))

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2 cups baby spinach leaves, (coarsely chopped)

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2 tablespoons freshly squeezed lime juice

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1/4 cup fresh cilantro leaves

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