Cooking Light Express Curried Chicken Saute |
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Prep Time: 3 Minutes Cook Time: 16 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Entered for safe-keeping. From Cooking Light Weeknight One-Dish Meals , with a short list of ingredients. Serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge. Serve with steamed long-grain rice. Ingredients:
1 teaspoon curry powder, preferable madras curry powder |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 lb boneless skinless chicken breast |
1/2 teaspoon curry powder |
1 (8 ounce) package frozen mixed peppers, in long strips and thawed or 8 ounces bell peppers, sliced in lengthwise strips |
1 cup light coconut milk |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
4 lime wedges |
Directions:
1. Heat a non-stick skillet over medium-high heat.
2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
3. Remove chicken from pan; keep warm.
4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
6. Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
7. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
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