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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rachael Ray. This uses ingredients I always have in the house! Yay! Ingredients:
1 1/2 cups white rice |
2 teaspoons curry powder |
1 (13 1/2 ounce) can coconut milk |
4 boneless skinless chicken breasts (about 2 pounds) |
2 teaspoons five-spice powder |
Directions:
1. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes.
2. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute.
3. Add the coconut milk and cook until reduced by half, about 7 minutes.
4. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
5. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
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