Curried Chicken Stir Fry

Did everyone have wonderful Christmas celebrations? Are you done or still going strong until January 1st?  After all the eating and stuffing of your face with cookies and sweets, feel good and festive when making this health filled dinner with visual culinary splendor.  Use whatever combination of veggies and meats you have readily in your kitchen. 

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
steamed rice

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