Low Fat Thai Chicken

Low Fat Thai Chicken 2 chicken breasts cut into slices 1/2 tsp garlic powder 1 tsp. curry powder 1 Tbsp. Canola Oil 1 onion, sliced thinly 1 red pepper sliced thinly 1 can sliced chestnuts 1 can bamboo shoots 1 (14-oz.) can light coconut Milk * SEE NOTE * 1 Tbsp. soy sauce 1 cup frozen peas Heat oil in a large nonstick skillet over medium heat. Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate. Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes. Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes. Add rest of soy sauce to mixture for taste as needed. * NOTE * Make sure the can of coconut is coconut MILK, not cream or water.