Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 cups cooked rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add diced chicken to the skillet, cooking until browned and cooked through.
- Pour in the coconut milk and stir to combine.
- Add bell pepper, and season with salt and pepper.
- Let simmer for about 5-7 minutes until bell pepper is tender.
- Serve the chicken mixture over fluffy rice and garnish with fresh cilantro if desired.
Notes
Use fresh ingredients for the best flavor. Adjust the spice level by adding chili flakes or your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg