Adapted from My Kitchen Cafe
1 recipe Coconut-Curry sauce (below)
1 pound chicken boneless skinless chicken breasts, diced into bite size pieces
2 teaspoons soy sauce
2 tablespoons EVOO(extra virgin olive oil)
1 bell pepper, cored, seeded, and diced (any type will do)
8 ounces snow peas, strings removed and diced
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger or 3/4 tablespoon ground ginger spice
2 1/4 cups rice, cooked
Coconut Curry Sauce
1 cup coconut milk
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe - this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
1 teaspoon light brown sugar
1 teaspoon cornstarch
Prepare the coconut curry sauce and set it aside (I doubled the sauce recipe because we love lots of sauce).
Toss the chicken with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chicken and cook, about 8 minutes. Transfer the chicken to a clean bowl.
Add 1 more tablespoon of oil to the skillet and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute. Transfer vegetables to a clean bowl.
Add remaining 1 teaspoon oil, garlic and ginger to the skillet. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 3 to 4 minutes.
Serve vegetable mixture and sauce mixture over rice.