Coconut Chickenand Veggie Noodle Bowl by LorettaMach

Ingredients:

1 can lite coconut milk, divided
1 clove garlic, minced
1 TBSP. curry powder
1 lb. Chicken Breasts thinly sliced or 1 Pkg. of Tofu

FOR THE NOODLES
1 Tbsp. Canola Oil
1 Broccoli Crown cut into florets
1 Pkg. (16 oz) Rice Noodles Cooked according to pkg.

TOPPINGS
1/2 cup cilantro chopped
1 Cup shredded cabbage
1 cup shredded carrots
1 cucumber sliced
1 tsp. of lower sodium soy sauce per bowl
1 tsp per bowl, siracha sauce
I lime cut in wedges

Instructions:

1. Combine half of coconut milk, garlic, and curry powder in a zip top bag. Add chicken (tofu), seal bag, and turn to coat. Marinate in refrig. for 1 hour.
2. Heat oil in a large nonstick skillet on Medium-High.
3. Remove chicken from marinade and gently shake off excess. Place in hot pan and brown both sides until cooked through.
4. Add broccoli and cook several minutes. Stir in remaining coconut milk and simmer several minutes to reduce . Remove from heat.
5. Add rice noodles, toss, and divide into 4 bowls. Top with cilantro, cabbage, carrots, and cucumber. Lightly drizzle with so y sauce and Sriciracha sauce.

Other Info (pictures, nutrition, etc)

Cook Time: 10 min.
Prep Time: 90 minutes
4 servings 481 grams each
Calories: 380
Total Carbs: 42 grams