Ingredients

Preparation

3 cups hot cooked rice
1 medium green bell pepper
1 medium red bell pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp ground curry powder
2 tsp cornstarch
1/2 tsp ground ginger
1/4 tsp salt
1 garlic clove, pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks

2.  Meanwhile, cut bell peppers and chicken into 1-inch pieces.  Combine curry powder, cornstarch, ginger and salt; mix well.  Add chicken; toss to coat evenly.

3.  Heat over high heat until hot.  Lightly spray pan with nonstick cooking spray.  Add chicken and pressed garlic.  Cook and stir 6-7 minutes or until chicken is no longer pink.  Remove from skillet.

4.  Reduce heat to medium-high.  Add bell peppers; cook and stir 1-2 minutes.  Stir in coconut milk, pineapple and chicken; bring to a boil.  Reduce heat; simmer over low heat 15 minutes or until sauce thickens.  Add cilantro; mix gently.  Serve over rice.  Sprinkle with peanuts or toasted coconut, if desired.