- 6
Ingredients
- 3 cups hot cooked white rice
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 lb boneless, skinless chicken breasts, cut into 1-in pieces
- 1 Tbsp ground curry powder
- 2 tsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 garlic clove, pressed
- 1 can (14 oz) light coconut milk
- 1 can (14 oz) pineapple chunks in juice, drained
- 2 Tbsp snipped fresh cilantro leaves
- Chopped peanuts or toasted coconut (opt)
Preparation
Step 1
Prepare rice according to package directions; keep warm.
Meanwhile, cut bell peppers and chicken into 10-in pieces. In a separate bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken; toss to coat evenly.
Heat skillet over high heat until hot. Lightly spray pan with nonstick cooking spray. Add chicken and garlic. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapple and chicken; bring to a boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut, if desired.