Chicken Curry

Ingredients

• 2 cups bell pepper strips green ( 1 large)
• 1 tablespoon canola oil 
• 3 cups rice long-grain hot cooked
• 14 ounce coconut milk light canned
• 2 tablespoons juice of lime fresh
• 2 tablespoons less-sodium soy sauce 
• 2 tablespoons curry paste red
• 0.5 teaspoon salt 
• 18 ounce chicken breast halves boneless skinless cut into 1-inch pieces
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle chicken evenly with salt.
4. Add chicken to pan; cook 6 minutes or until browned, turning once.
5. Add bell pepper to pan; saut 4 minutes, stirring occasionally.
6. Remove chicken mixture from pan.
7. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
8. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
9. Serve over rice.
10. Garnish with lime wedges, if desired.