Thai Chicken

• 4 med. chicken breasts
• 1 cup of thinly sliced carrots
• 1 red bell pepper sliced
• 1 onion sliced
• 1/3 cup small diced onion
• 3 tsp. jerk seasoning
• salt & pepper
• 1 tbsp grated ginger
• 1 can coconut milk
• 1 tbsp chopped garlic
• 2 tbsp oil for frying

1. Begin with coconut milk in a pan with ginger, 1/3 cup onion, garlic and 3/4 tsp of jerk seasoning. Bring to a boil reduce heat and simmer until reduced by about a 1/3.
2. Add the vegetables to the pan and cover and reduce the heat.
3. Sprinkle the rest of the jerk seasoning over the chicken breasts and put in pan with oil. Brown on both sides then cover until done.
4. Place chicken breast on plate and cover with vegetables and coconut milk and serve.

chicken breasts, carrots, red bell pepper, onion, onion, jerk seasoning, salt, ginger, coconut milk, garlic, oil

Taken from www.epicurious.com/recipes/member/views/thai-chicken-58391985 (may not work)