Coconut Curry Chicken

  My rendition to a Rachael Ray recipe:

• 1 1/2 cups white rice or Uncle Bean Microwave bag
• 1/2 cup chopped onion
• 1 clove of garlic
• 2 teaspoons curry powder
• 1 13 1/2 ounce can  coconut milk
• 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips
• 2 teaspoons five-spice powder
• veggies of your choice, I did: red and green bell peppers, cabbage, and carrots

Directions

• In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Or Microwave your rice bag. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, cook onions and garlic, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Add veggies to curry sauce, cook for a few minutes, then add chicken to the sauce and stir to coat. Serve over the rice.