1 ½poundsboneless skinless chicken breastscut into ½-inch pieces
1cupfrozen peas
1 ½cupscherry tomatoeshalved
1cupcanned coconut milk
1tablespoonagave syrup
2tablespoonschopped green onions
Instructions
Cook rice according to package directions.
Meanwhile: Heat olive oil to medium-high heat in a large skillet or stir-fry pan. Add garlic and onion, saute for 2–3 minutes until fragrant.
Add curry powder and chicken pieces, stir to evenly coat chicken (read optional cooking tips section above). Cook 5–7 minutes until chicken is opaque white and cooked through.
Add frozen peas and cook 2 minutes to defrost. Reduce heat to medium and add tomatoes, agave syrup and coconut milk. Cook 5–7 minutes, stirring occasionally, until slightly thickened.
Add green onions and stir. Serve (with sauce) over warm rice.