Coconut Chicken Stir Fry

This Coconut Chicken Stir Fry, or, as my mom would like to name it, "Chicken 'Da Bomb", was THE BOMB! It has a delicious sauce with just a slight coconut flavor, a little kick from the ginger and curry paste, and a perfect consistency. I loved the crunch from all of the vegetables and the tender, moist chicken. Melanie from My Kitchen Cafe made this recipe with Shirmp, which I would love but hubbs would not, so I subbed it out for chicken. She also combined all ingredients together, but I had to adapt the recipe to have my vegetables separate from the chicken and sauce. It was equally as delicious, and hubbs even gave the snow peas a shot and liked them! (Slowly but surely I am converting him to veggies!)

Adapted from My Kitchen Cafe
Serves 4

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.