10m
PREP TIME
30m
COOK TIME
10
INGREDIENTS
Ingredients
- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 1/2 teaspoon or to taste crushed red pepper flakes
- Cooked Jasmine Rice
INSTRUCTIONS
- 1 SEASON chicken with salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from skillet.
- 2 ADD onion, bell peppers and garlic to skillet; stir fry 3 minutes or until vegetables are tender-crisp. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return chicken to skillet, spooning sauce over chicken. Cook, uncovered, 15 minutes or until chicken is cooked through.
- 3 SERVE with cooked Jasmine Rice.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
