Enhanced Coconut Curry Chicken Stir Fry

Ingredients

Chicken breast

1 lb, sliced into thin strips

Coconut oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Red bell pepper

1, sliced

Carrot

1 large, julienned

Snow peas

1 cup, trimmed

Coconut milk

1 can (13.5 oz)

Curry powder

2 tablespoons

Soy sauce

2 tablespoons

Lime juice

2 tablespoons, freshly squeezed

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Instructions

1. Heat the coconut oil in a large skillet or wok over medium-high heat until melted.
2. Add the sliced chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn.
4. Add the sliced red bell pepper, julienned carrot, and snow peas to the skillet. Stir fry for 2-3 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together the coconut milk, curry powder, soy sauce, lime juice, salt, and pepper until well combined to create your coconut curry sauce.
6. Pour the coconut curry sauce into the skillet with the vegetables. Stir well to combine and bring to a simmer.
7. Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
8. Serve the coconut curry chicken stir fry over steamed rice or noodles. Garnish with fresh cilantro before serving.