1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 (16-ounce) package fresh stir-fry vegetables, cut into 1-inch pieces
1/2 cup hot water
1 tablespoon curry powder
1 teaspoon instant chicken bouillon granules
1 cup light or fat free sour cream
1/4 teaspoon coconut flavoring
Wild rice pilaf, if desired
Baked potatoes, if desired
Toasted coconut, if desired
Heat oil in 12-inch nonstick skillet; add chicken pieces. Cook over medium-high heat, stirring constantly, 2-3 minutes or until chicken is no longer pink. Stir in vegetables. Continue cooking, stirring constantly, 2 minutes.
Combine hot water, curry powder and bouillon granules in bowl; mix well. Stir into chicken mixture. Reduce heat to medium. Cook, stirring occasionally, 3-5 minutes or until vegetables are tender.
Stir in sour cream and coconut flavoring. Continue cooking, stirring constantly, 1 minute or until heated through.
Serve over wild rice pilaf or baked potatoes, if desired. Garnish with toasted coconut, if desired.