1 lb. chicken breast, thinly sliced
1 green and red bell pepper, cut into thin strips
1/4 lb. mushrooms, sliced
1 c. low sodium chicken broth
1 can unsweetened light coconut milk
1 tsp. cayenne pepper
1/4 c. cilantro, chopped
2 Tbsp. lime juice
1 Tbsp. low sodium soy sauce
5 green onions, chopped
1 tsp. canola oil
Heat oil in a large skillet over Medium heat. Add cooking oil and chicken. Cook a few minutes and then add in the soy sauce, cayenne, and lime juice. Cook an additional 2 minutes and then remove to a bowl.
In the same pan, add in the bell peppers. Cook 4 minutes, stirring frequently and then add the rice. Cook an additional 3 minutes.
Add in the stock and the coconut milk. Bring to a simmer, cover, and reduce heat to low. Cook covered for 20 minutes.
Remove the pot from the heat and let stand for several minutes, still covered.
Serve in a shallow bowl topped with green onion and cilantro.
Calories: 170, Total Fat: 8g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrates: 8g, Dietary Fiber: 2g, Protein: 20g