1 lb chicken breasts, cubed
1 yellow pepper, sliced thin
½ red onion, sliced thin
½ head cauliflower, cut into florets
1 cup sugarsnap peas, in the pods
¼ cup chopped green onion
2 tablespoons coconut oil or vegetable oil
1 tablespoon curry powder
3 teaspoons garlic powder
3 teaspoons salt
2 cans lite coconut milk
3 cloves garlic, minced
1 tablespoon grated ginger
⅓ cup peanut butter
2-3 tablespoons yellow curry paste
1 tablespoon soy sauce
Black pepper to taste
Rice or rice noodles for serving
Ensure all ingredients are cut up as directed. If serving over rice, start cooking it according to its given directions. Meanwhile, in a large bowl, mix the chicken in with the garlic powder, salt and the curry powder. Cover and set aside.
Next, make the sauce. Put a medium saucepan over medium-high heat. Pour in the coconut milk, peanut butter, minced garlic, ginger, soy sauce, black pepper and curry paste (add more for a spicier dish, or supplement with sriracha). Stir it until it begins to boil, then remove it from the heat and cover it.
Heat a wok or sautée pan containing the oil over high heat. Add the onion and garlic, and cook for about a minute or until the onions begin to soften. Add the chicken and cook until it is firm and very nearly done (cut a piece in half to check for doneness if you aren’t sure) Then add the peppers, peas, and cauliflower and stir until the peppers are slightly soft. Remove it from the heat.
Pour the sauce over the chicken and vegetables and mix it all together. Serve it over rice or rice noodles, and top it with the sliced green onions.