- ½ 14 oz can of coconut milk, well shaken
- 1 tablespoon sugar
- 2 teaspoon corn starch
- 2 teaspoon yellow curry powder
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 1 pound chicken breast, sliced into even sized pieces
- 3 tablespoon sesame oil
- ½ lb fresh green beans, trimmed
- 1 red or yellow pepper, sliced thin
- 2 scallions, chopped
- basil for garnish
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 ½ tablespoon 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 ½ tablespoon 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.
Calories: 266kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 426mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 62.9mg | Calcium: 35mg | Iron: 1.4mg