- 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
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.
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