Packed with veggies and delicious flavors like coconut, lime and curry, this meal is a cinch to prepare and will surely become a family favorite. And at only 271 calories per serving, there’s no better reason for staying home and enjoying a meal at home.

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.

• ¼ cup rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 2 teaspoons red curry paste
• ⅛ teaspoon crushed red pepper
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1½ tablespoons vegetable oil, divided
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 8-ounce package presliced mushrooms
• ½ cup light coconut milk
• 1 tablespoon fish sauce
• ½ teaspoon salt
• 1 cup fresh bean sprouts
• ¼ cup chopped fresh cilantro

1. Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
2. Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1½ teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

Yield: 4 servings (serving size: 1 cup chicken mixture, ¼ cup of sprouts, and 1 tablespoon cilantro)