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Black Pepper-Curry Chicken Sauté
(serving size: 1/2 cup rice and 3/4 cup chicken mixture)
Ingredients
  • 1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon canola oil, divided
  • 1 ½ cups vertically sliced onion
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 cup canned light coconut milk
  • 2 teaspoons fresh lime juice
  • ½ to 1 tsp. peppercorns, crushed
  • 2 tablespoons chopped fresh cilantro or basil
  • 2 cups hot cooked brown rice
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