Ingredients
Scale
- 1/2 14 oz can of coconut milk (well shaken)
- 1 tbsp sugar
- 2 tsp corn starch
- 2 tsp yellow curry powder
- 1/2 tsp ginger
- 1/2 tsp kosher salt
- 1 pound chicken breast (sliced into even sized pieces)
- 3 tbsp sesame oil
- 1/2 lb fresh green beans (trimmed)
- 1 red or yellow pepper (sliced thin)
- 2 scallions (chopped)
- basil for garnish
Instructions
- Add first 6 ingredients to a medium bowl and whisk well. It’s okay if the coconut oil is a bit lumpy. Set aside.
- Heat 1 1/2 tbsp sesame oil in a nonstick skillet over medium-high heat. Add chicken pieces and cook 3 minutes per side. Remove chicken from pan and cover with foil.
- Add remaining 1 1/2 tbsp oil to the pan. Add beans and peppers and saute for 4-5 minutes.
- Add chicken back to pan. Whisk the sauce again then add to the pan. Cook until sauce thickens and chicken is cooked through about 4 minutes. Sprinkle with fresh basil and chopped scallions.
- Serve with rice or cauliflower rice.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Category: Main