4 boneless skinless chicken breast halves
Salt and pepper to taste
2 tablespoons (30 mL) vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 teaspoon (2 mL) crushed red pepper flakes or to taste
Cooked Thai Kitchen® Jasmine Rice
SEASON chicken with salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from skillet.
ADD onion, bell peppers and garlic to skillet; stir fry 3 minutes or until vegetables are tender-crisp. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return chicken to skillet, spooning sauce over chicken. Cook, uncovered, 15 minutes or until chicken is cooked through.
SERVE with cooked Jasmine Rice.