Curried Chicken Stir Fry

• 2 Tablespoons Grapeseed Oil
• 1 pound Boneless, Skinless Chicken Breasts, Sliced Thin
• 1- 1/2 teaspoon Curry Powder, Divided Use
• 1/2 teaspoons Celtic Sea Salt And Fresh Cracked Pepper
• 1/2 whole Onion, Sliced Thin
• 1 whole Red Bell Pepper, Sliced Thin
• 2 cups Snow Peas, Ends Removed
• 1 cup Coconut Milk
• 1 teaspoon Chili Garlic Sauce (optional)
• 1 whole Lime, Juiced
• 6 cups Steamed Rice

1. 1.
2. Heat skillet or wok over medium high heat with oil.
3. Add chicken and sprinkle 1 teaspoon curry powder, salt and pepper.
4. Toss and cook 5 minutes.
5. 2.
6. Add onion, peppers, snow peas and 1/2 teaspoon curry powder.
7. Saute and cook 1 minute.
8. 3.
9. Stir in coconut milk and chili garlic sauce, and once it comes to a boil reduce heat to medium low and simmer 3-5 minutes.
10. Remove from heat once slightly thickened.
11. Squeeze half of a lime over whole dish.
12. 4.
13. Serve over fresh steamed rice and top with more lime as desired.

grapeseed oil, chicken breasts, curry, salt, onion, red bell pepper, snow, coconut milk, garlic, steamed rice

Taken from tastykitchen.com/recipes/main-courses/curried-chicken-stir-fry/ (may not work)