Simple, flavorful, fresh and easy in a one dish meal.
Curried Chicken Stir Fry
Print recipe here
2 TB grapeseed oil
1 ½ tsp curry powder
½ tsp celtic sea salt and fresh cracked pepper
1 pound boneless, skinless chicken breasts, sliced thin
½ onion, sliced thin
1 red bell pepper, sliced thin
2 C snow peas, ends removed
1 C coconut milk
1 tsp chili garlic sauce (optional)
1 lime, juiced
1. Heat skillet or wok over medium high heat with oil. Add chicken and sprinkle 1 tsp curry powder, salt and pepper. Toss and cook 5 minutes.
2. Add onion, peppers, snow peas and ½ tsp curry powder. Saute and cook 1 minute.
3. Stir in coconut milk and chili garlic sauce, once it comes to a boil reduce heat to medium low and simmer 3-5 minutes. Remove from heat once slightly thickened. Squeeze half of a lime over whole dish.
4. Serve over fresh steamed rice and top with more lime as desired.
Today's recipes where brought to you by, inspired or adapted from: Cooking Light Magazine