Chicken Curry

• 1 tablespoon canola oil
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/2 teaspoon salt
• 2 cups green bell pepper strips (about 1 large)
• 2 tablespoons fresh lime juice
• 2 tablespoons less-sodium soy sauce
• 2 tablespoons red curry paste
• 1 teaspoon sugar
• 1 (14-ounce) can light coconut milk
• 3 cups hot cooked long-grain rice
• Lime wedges (optional)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

canola oil, skinless, salt, green bell pepper, lime juice, soy sauce, red curry, sugar, light coconut milk, hot cooked, lime wedges

Taken from www.myrecipes.com/recipe/chicken-curry (may not work)