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)
- 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.
- 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.
- 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.
- 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