Curried Coconut Chicken

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 (16-ounce) package fresh stir-fry vegetables, cut into 1-inch pieces
• 1/2 cup hot water
• 1 tablespoon curry powder
• 1 teaspoon instant chicken bouillon granules
• 1 cup light or fat free sour cream
• 1/4 teaspoon coconut flavoring
• Wild rice pilaf, if desired
• Baked potatoes, if desired
• Toasted coconut, if desired

1. Heat oil in 12-inch nonstick skillet; add chicken pieces.
2. Cook over medium-high heat, stirring constantly, 2-3 minutes or until chicken is no longer pink.
3. Stir in vegetables.
4. Continue cooking, stirring constantly, 2 minutes.
5. Combine hot water, curry powder and bouillon granules in bowl; mix well.
6. Stir into chicken mixture.
7. Reduce heat to medium.
8. Cook, stirring occasionally, 3-5 minutes or until vegetables are tender.
9. Stir in sour cream and coconut flavoring.
10. Continue cooking, stirring constantly, 1 minute or until heated through.
11. Serve over wild rice pilaf or baked potatoes, if desired.
12. Garnish with toasted coconut, if desired.

vegetable oil, chicken breasts, vegetables, water, curry powder, instant chicken, light, coconut flavoring, rice pilaf, potatoes, coconut

Taken from www.landolakes.com/recipe/2716/curried-coconut-chicken (may not work)