Quick Curried Chicken

By eapeterson

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)

Details

Servings 6

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.