- 1 Chicken Breast per Person
- 1 Can lite Coconut Milk
- Curry Paste (red or green)
- 1 tsp. Fish Sauce
- 2 Chicken Bouillon Cubes
- Head of Broccoli
- 1 Red, Yellow, or Orange Pepper
- 1 Sweet Onion
- Coconut Oil
- Soy Sauce
Start simmering coconut milk, fish sauce, curry paste, and chicken bouillon, and 1 cup water in a large wok.
Chop onion, pepper, and broc. Add onion and pepper. Set Broccoli aside.
Melt coconut oil in pan enough to coat bottom of frying pan. Add some soy sauce and sriracha. Sautee Chicken in pan then add to the wok.
Add Broccoli. Cook until veggies are tender.
Serve over rice or spinach for a low cal/low carb choice!