Chicken Curry with Sugar Snaps
INGREDIENTS: 2 tablespoons canola or olive oil
1lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
1 medium onion, chopped (1/2 cup)
1 small red bell pepper, cut into 1-inch strips
3/4 cup milk
1 tablespoon cornstarch
2 teaspoons curry powder
1 teaspoon sugar
1 box (9 oz) sugar snap peas
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh cilantro
4 cups hot cooked white or brown rice INSTRUCTIONS:
Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet.
Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.