Makes 4 servings.

  • 1 lb boneless chicken breast cut into 1-inch cubes
  • 3 Tbsp all-purpose flour
  • 2 tsp vegetable oil
  • 2 cups sliced onions
  • 2 cups sliced red bell pepper
  • 1 cup sliced green bell pepper
  • 1 1/2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp curry
  • 1 tsp turmeric
  • 1 tsp hot sauce (Sriracha)
  • pinch of salt and pepper
  • 1 cup light coconut milk
  • 1 tsp cornstarch
  • 1/2 cup medium salsa
  • 1 1/2 Tbsp lemon or lime juice
  • 2 tsp brown sugar

Garnish

  • 3 Tbsp chopped cilantro
  • 1/4 cup  chopped toasted cashews
  • jasmine rice (optional)

 

  1. Coat the chicken in the flour. In a large skillet sprayed with vegetable oil, add 2 tsp (10 mL) oil and sauté the chicken on medium heat until almost cooked through, about 5 minutes. Remove from the skillet, wipe the skillet and respray with vegetable oil.
  2. Add the onions and sauté on medium heat for 5 minutes. Add the bell peppers, garlic, ginger, curry and turmeric, hot sauce and salt and pepper and sauté for 3 minutes.
  3. Combine the coconut milk and cornstarch until dissolved and add to the vegetables along with the salsa, lemon juice and sugar. Add the chicken, cover and simmer for 3 minutes or until the sauce thickens slightly.
  4. Garnish with the cilantro and cashews. Serve over jasmine rice if using.

Preparation time: 20 minutes

Cooking time: 16 minutes

Make ahead: Cook chicken and prepare the sauce early in the day. Complete the dish just before serving.

Nutritional Information per Serving

  • Calories 284
  • Carbohydrates 22.2 g
  • Fibre 3.3 g
  • Protein 24.9 g
  • Total fat 10.9 g
  • Saturated fat 4.4 g
  • Cholesterol 59 mg
  • Sodium 343 mg