Eastern Spiced Chicken with Vegetables

Another delicious curry dish for you today. This one comes together in just over 20 minutes. I love a dish that has a mix of protein, vegetables, and rice. Its just so simple and satisfying. And this one is so colorful to boot!

1-2 large chicken breasts, cut in half length wise
1 red bell pepper, chopped into strips
1/2 large onion, diced
1 large garlic clove, minced
3 tablespoons oyster sauce
2 tablespoons green curry paste
1 tablespoon vegetable oil
1 cup snow peas
3 cups rice, cooked
1 can coconut milk
Salt and pepper
1 tablespoon fresh minced ginger
Handful of basil leaves, chopped
2 tsp fresh lime juice

Cook your rice.
Chop and brown your onion and bell pepper in your oil with salt and pepper until tender. 
Add your chicken to the pan and salt and pepper it as well, brown your chicken on all sides. 
Add your garlic, oyster sauce, and curry paste. Add your coconut milk and bring to boil. Simmer on medium low for 15 minutes. Add your snow peas and cook for another 5 minutes. Then add your basil and lime juice and mix together. Serve over rice. 

You could make this as spicy as you wanted by adding extra spicy curry. But around these parts, we keep things pretty mild since we are sharing our meals with a 2 year old. Luckily the savory robust flavors of this dish make even the vegetables lick your lips delicious. Hope you enjoy it!