Red Curry Chicken and Veggies

Ingredients

1 1/2 pounds boneless, skinless chicken breast

3 tablespoons 365 Everyday Value™ Extra Virgin Olive Oil

1 cup sliced onions

1 (14-ounce) can coconut milk, light or regular

1 tablespoon red curry paste

1 (16-ounce) package Thai Stir-Fry Frozen Vegetable Mix

Sea salt, to taste

3 tablespoons chopped cilantro


Instructions:

ONE: Slice each chicken breast into 7 pieces; set aside.

TWO: In stovetop casserole dish or large sauté pan, heat oil over medium heat. Add onions; cook 3 minutes. Add coconut milk; whisk in curry paste. Add chicken, cover; cook 3 minutes. Add stir-fry mix, cover and cook an additional 5 minutes; stir occasionally. Season with salt and garnish with cilantro. Serve hot.