Adapted from Pampered Chef's "It's Good For You" cookbook
Yeild 6 servings
1 lb boneless skinless chicken breast or tenders, cut in 1in pieces
1 tbsp curry powder
2 tsp cornstarch
1/2 tsp ground ginger
1/4 tsp salt
1tbsp olive oil
1 garlic clove, pressed
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 14oz can coconut milk (not cream of coconut)
1 14 oz can of pineapple chunks in juice, drained
2 tbsp snipped fresh cilantro
Chopped peanuts or toasted coconut
3 cups cooked brown rice
1- In a medium bowl, combine the curry powder, cornstarch, ginger and salt. Add chicken and toss to coat evenly.
2- Heat large skillet over high heat with 1tbsp olive oil. Add chicken and garlic and cook until chicken is no longer pink, so 6-7 minutes. Remove the chicken from the skillet.
3. Reduce the heat to medium high and add the bell peppers. Cook 1-2 minutes, then stir in the coconut milk, pineapple and chicken. Bring to a boil, reduce the heat, and simmer over low heat for 15 minutes, or until sauce thickens.
4- Add cilantro and mix gently. Serve over rice, and top with peanuts or coconut if desired.