Thai Coconut Chicken Recipe

In a 2 quart saucepan combine water and rice. Cover and bring to a boil over high heat. Reduce heat and simmer for 20 minutes.

In a medium size bowl combine the chicken and curry powder and toss to coat.

Coat a large nonstick skillet with cooking spray. Cook the chicken stirring frequently over medium-high heat for 4 minutes. Mix in the asparagus snow peas carrots and green onions; cook for 3 minutes. Pour in the coconut milk continue cooking until sauce is hot and chicken is cooked through. Serve over the hot cooked rice.