2 whole boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 inch strips
1 tablespoon peanut oil
1/4 cup cider vinegar
1/4 teaspoon turmeric
1/4 cup water
1/4 cup canned unsweetened coconut milk
1 teaspoon fresh grated ginger
1 clove garlic, minced
1 cup diagonally-sliced green beans
1 cup sliced and peeled cucumbers
1/3 cup sliced green onion
1/2 teaspoon freshly ground pepper
1 cup matchlike sliced carrots
1/4 cup chopped honey roasted peanuts
1/2 teaspoon salt
1 tablespoon sugar

In large heavy non-stick frypan or wok, pour oil and heat over medium high temperature about 1 minute. Add chicken, ginger and garlic; stir-fry about 3 minutes. Add beans and cook 3 minutes more. Add carrots, salt, sugar, vinegar, turmeric and water; stir-fry 3 minutes more. Stir in coconut milk, cucumbers, green onion and pepper; stir-fry about 1 minute to heat through. To serve hot, top with peanuts and serve with hot rice. To serve cold, refrigerate in shallow dish at least 2 hours or overnight; arrange on lettuce and sprinkle with peanuts. Makes 4 servings.

Note: Prepare vegetables and measure all ingredients before starting to cook so vegetables will remain crisp and not overcook.

Per Serving: 363 calories; 42.8 protein; 13.7 g total fat; 5.0 g saturated fat; 16.0 g carbohydrates; 99 mg cholesterol; 423 mg sodium.

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Recipe from the National Chicken Council