1 lb – Boneless skinless chicken breasts
1 (14oz) can – Light Coconut Milk
1 Tbsp – Ginger Paste
1 tsp – Curry Seasoning
1/2 tsp – Hot chili sauce
1 tsp – Light soy sauce
1/2 tsp – Sesame Chili Oil
1/4 cup – Fresh cilantro, chopped
1/8 cup – Green onion, chopped
1 tsp – Extra virgin olive oil
Preheat a large skillet over medium-high heat with olive oil.
Once skillet is warm add chicken. Cook each side for 5 minutes. Turn heat down to low-medium and put on a lid.
In a bowl mix coconut milk, ginger, curry, chili sauce, soy sauce, and green onion. Mix well. Pour mixture over chicken, sprinkle cilantro over chicken, and then cover with a lid.
Cook chicken for 20-25 minutes or until chicken is no longer pink.