|Source||Recipe from Andrea Todd|
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
This simple recipe for coconut chicken stir fry was taught in a City Market class on cooking sustainable meat and seafood. If you add a spoonful of Thai curry paste and coconut milk, you have a Thai curry.
Place the coconut oil to a skillet over medium-high heat. When the oil is hot, add chicken pieces. Sauté for a few minutes and then lower heat. Add carrots and then peppers and cook until softened. Add salt and pepper to taste and serve over rice.