GREEN POWER CHICKEN STIR-FRY

MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 15 MINUTES

1 tbsp 450 g

2 tbsp vegetable oil boneless skinless chicken thighs, cut in 1-inch chunks prepared Thai green curry paste 1 large zucchini, halved lengthwise and cut crosswise in ½-inch thick slices head broccoli (about 240 g), stemmed and cut in florets

In large nonstick skillet or wok, heat oil over high heat; working in 2 batches, stirfry chicken until browned, about 4 minutes per batch. Using slotted spoon, transfer to bowl; cover to keep warm. 1

In same pan, cook curry paste, ¼ cup water, zucchini and broccoli, covered, over medium heat until vegetables are tendercrisp, 3 to 5 minutes. Return chicken to pan for last minute of cooking. Serve over rice, noodles or quinoa.

PER SERVING about 207 cal, 24 g pro, 10 g total fat (2 g sat. fat), 7 g carb (3 g dietary fibre, 2 g sugar), 93 mg chol, 189 mg sodium, 660 mg potassium. % RDI: 6% calcium, 16% iron, 29% vit A, 80% vit C, 25% folate.