Curried Chicken Stir-Fry

• 4 tablespoons Land O Lakes Butter
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 2 medium (2 cups) red bell peppers, cut into 3/4-inch squares
• 1 medium onion, cut into thin slices
• 1 tablespoon cornstarch
• 1 cup coconut milk
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup salted cashews
• 4 cups hot cooked white or brown rice

1. Melt butter in 12-inch heavy skillet over medium heat.
2. Add curry powder, salt and crushed red pepper; stir until well mixed.
3. Continue cooking 1-2 minutes or until bubbly.
4. Increase heat to medium-high; add chicken.
5. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
6. Stir in bell peppers and onions.
7. Cook, stirring occasionally, 2-3 minutes or until crisply tender.
8. Sprinkle cornstarch over vegetables; stir until dissolved.
9. Add coconut milk; continue cooking 1-2 minutes or until mixture thickens.
10. Stir in cilantro.
11. Spoon mixture into serving bowl; top with cashews.
12. Serve over hot cooked rice.

butter, curry powder, salt, red pepper, chicken breasts, red bell peppers, onion, cornstarch, coconut milk, cilantro, cashews, hot cooked

Taken from www.landolakes.com/recipe/3793/curried-chicken-stir-fry (may not work)