Categories: Meals
Ingredients
- 1 lb. chicken breasts, cut into 1-in pieces
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 1 tbsp. canola oil, divided
- 1 1/2 cups vertically sliced onion
- 2 tsp. minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 tsp. curry powder
- 1 cup canned light coconut milk
- 2 tsp. fresh lime juice
- 1 tsp. peppercorns, crushed
- 2 tbsp. chopped fresh cilantro or basil
- 2 cups hot cooked brown rice
Directions
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Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high. Add chicken to pan; cook, stirring frequently, 5-6 minutes or until chicken is lightly brown and almost cooked through. Remove chicken from pan.
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Reduce heat to medium. Add remaining 1 1/2 tsp. oil to pan; swirl to coat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook 15-30 seconds or until fragrant, stirring constantly. Stir in coconut milk, lime juice, crushed peppercorns, and remaining 1/2 tsp. salt. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done, about 5 minutes. Remove from heat; stir in cilantro or basil. Serve over rice.