1 1/2 cup white rice
2 tsp. curry powder
2 tsp. Chinese 5-Spice powder
13.5oz can coconut milk
4 skinless, boneless chicken breast strips (approx 2 lbs.)
salt and pepper, to taste
olive oil

In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add rice, bring to a simmer, cover and cook for 20 minutes.

Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Stir in curry powder and cook for 1 minute. Add coconut milk and cook until reduced by half-about 7 minutes.

Toss together the chicken, Five-Spice powder and 1/2 teaspoon each of salt and pepper.

In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase heat to high and stir-fry chicken until just cooked through, about 6 minutes.

Reduce heat to medium and stir in the Coconut Curry Sauce. Serve with rice.

Makes 4-6 Servings.

Submitted by: Karen LaValley