* 1 lb. chicken breasts cut into strips (500 g * 2 tsp. curry powder (10 mL) * 1/2 tsp. salt (2 mL) * 1/4 tsp. pepper (1 mL) * 3 Tbsp. canola oil, divided (45 mL) * 2 cloves garlic, minced * 1 Tbsp. grated fresh ginger (15 mL) * 1 red pepper cut into strips * 1 yellow or orange pepper, cut into strips * 2 stalks celery, cut on diagonal * 1 can (14 oz./398 mL) light coconut milk * 2 tsp. lemon zest (10 mL) * 1 large mango, cut into bite-size pieces * 2 Tbsp. freshly chopped basil (30 mL)
What to do:
1. Season chicken with curry powder, salt and pepper. 2. In large non-stick skillet, heat 2 Tbsp. (30 mL) canola oil over medium-high heat. Sauté chicken until just cooked, about 7 to 8 minutes. Remove to plate and set aside. 3. Add 1 Tbsp. (15 mL) canola oil to pan. Sauté garlic and ginger along with peppers and celery. Sauté 5 to 6 minutes. Stir occasionally. 4. Add coconut milk, lemon zest and mango, along with chicken. Heat through. Stir in basil. 5. Serve with short grain rice.