Ingredients
1 cups
cup long-grain white rice
2 tbsp
curry powder
2 tbsp
water
1 tbsp
less-sodium soy sauce
2 tbsp
oil
1 lb
boneless skinless chicken thighs, cut into bite-size pieces
2
cloves garlic, minced
1
red pepper, cut into strips
1 cup
frozen peas
2
green onions, sliced
1/4 cup
plain nonfat Greek-style yogurt
Instructions
Step 1
Mix gravy, curry powder, water and soy sauce until blended; set aside.
Step 2
Heat oil in large skillet over medium heat. Add chicken and garlic; cook and stir 8 to 10 min. or until chicken is evenly browned.
Step 3
Add vegetables; cook and stir 3 to 4 min. or until peppers are crisp-tender.
Step 4
Stir gravy mixture into chicken mixture in skillet cook 3 to 4 min. or until heated through, stirring occasionally.
Step 5
Remove skillet from heat. Stir yogurt into chicken mixture.
Step 6
Serve over the rice.
