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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces |
1/2 teaspoon salt |
2 cups green bell pepper strips (about 1 large) |
2 tablespoons fresh lime juice |
2 tablespoons less-sodium soy sauce |
2 tablespoons red curry paste |
1 teaspoon sugar |
1 (14-ounce) can light coconut milk |
3 cups hot cooked long-grain rice |
lime wedges (optional) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
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