Coconut Chicken

• 1 Tablespoon Coconut Oil Or Vegetable Oil
• 1 pound Boneless Chicken Breast Or Chicken Cutlets Cut Into Bite Size Pieces
• 2 teaspoons All-purpose Flour
• 1/2 teaspoons Salt, Divided
• 1 pinch Black Pepper
• 1 whole White Onion, Chopped
• 2 cloves Garlic, Minced
• 13-58 ounces, fluid Canned Lite Coconut Milk
• 2 Tablespoons Cornstarch
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Turmeric
• 2 cups Cooked Rice, For Serving

1. Warm oil in a large skillet over medium high heat.
2. In a medium bowl toss chicken with flour, 1/4 teaspoon salt and pepper.
3. Add chicken to the skillet and cook, stirring occasionally until all sides are brown and it is cooked thoroughly.
4. Add in onions and garlic and cook until onions are tender, about 5 minutes.
5. In a small bowl mix cornstarch with coconut milk.
6. Add this mixture into the skillet along with the basil, cinnamon, turmeric and remaining salt and stir until combined.
7. Cook for another 3-4 minutes until sauce has thickened.
8. Serve over rice.

coconut oil, chicken, allpurpose, salt, black pepper, white onion, garlic, coconut milk, cornstarch, dried basil, ground cinnamon, turmeric

Taken from tastykitchen.com/recipes/main-courses/coconut-chicken-3/ (may not work)