Curried Chicken Saute
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
6 oz chicken and 1/2c pepper mixture
- Serves:
- 2
ingredients
- 1 1⁄2 teaspoons curry powder, divided
- 12 ounces boneless skinless chicken breasts
- 1 (16 ounce) package of presliced bell peppers
- 1 cup light coconut milk
- 1 lime
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon black pepper
directions
- Heat a nonstick skillet over medium-high heat.
- Sprinkle 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper over chicken.
- Coat pan with cooking spray and add chicken. Cook 5 minutes on each side or until done.
- Remove chicken from pan, keep warm.
- Ad bell peppers and remaining 1/2 tsp curry powder to pan, saute 1 minute.
- Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
- Cut lime in half, squeeze 1 tbsp juice from 1 lime half; slice other half into 4 wedges.
- Stir juice and 1/4 tsp salt into bell pepper mixture.
- Cut chicken across grain into thin slices.
- Serve chicken with bell pepper mixture and lime wedges.
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