2poundsboneless skinless chicken breastscut into 1/2” pieces
1tspsalt and pepper
1 1/2tbspcoconut oil
2tbspcurry powderor one heaping if you don’t like too much spice
1/2onionchopped
4clovesgarliccrushed
114 oz can lemongrass ginger coconut milk
114.5 oz can stewed, diced tomatoes
1/2bag Stir Fry Medley VegetablesGreen Giant
1can mini corn
Instructions
Season chicken with salt and pepper.
Heat oil and cook onion over med-high heat in large skillet until soft (5 minutes) and stir in garlic during last 30 seconds.
Add in curry powder and cook for two minutes. Add chicken and toss to coat with curry oil. Reduce heat to med and cook for 7 to 10 min. or until chicken is cooked through. Add veggies and corn (or leave the corn to the end).
Pour in coconut milk and tomatoes; stir to combine. Cover and simmer 30 minutes stirring occasionally. Add in corn and cook another 5-10 minutes to warm through if you like it crisp. Serve with rice.