Coconut Lime Chicken with Chiles

Since I grew up in Tokyo I love the asian dishes.  This was delicious!  It was a little more on the sweeter side so next time I make it I think I'm going to try to find a way to add some spice.  But definitely a great meal for those of you that love the asian style but without the spice!

Coconut Lime Chicken with Chiles

Meal Planning 101

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

3 cloves garlic, minced

1-2 tsp curry powder

1 14 oz can light or regular coconut milk

1 4 oz. can diced green chiles

Zest and juice of 1 lime

1/4 cup green onion, chopped

2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.