Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1 cup (240 ml) coconut milk (full-fat for creaminess)
  • 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 g) brown sugar
  • 2 tbsp (30 ml) vegetable oil (such as canola or coconut oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 1 bell pepper, sliced (red or yellow for color)
  • 1 cup (150 g) fresh snap peas (or green beans)
  • 1/4 cup (15 g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. In a bowl, whisk together coconut milk, soy sauce, and brown sugar; set aside.
  3. Heat oil in a large skillet over medium heat; add chopped onion and sauté until translucent (about 3-4 minutes).
  4. Stir in garlic and ginger; sauté for an additional minute until fragrant.
  5. Increase heat to medium-high; add seasoned chicken to skillet.
  6. Cook for 5-6 minutes, stirring occasionally until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  7. Stir in bell pepper and snap peas; cook for 3-4 minutes until vegetables are slightly tender.
  8. Pour the coconut milk mixture over the chicken and vegetables; stir to combine.
  9. Simmer for an additional 5-7 minutes until sauce thickens slightly.
  10. Remove from heat; sprinkle with chopped cilantro and serve with lime wedges.